Description

Make an easy dessert with refrigerated pie crusts and yogurt that reminds you of a banana split!

Ingredients

• 1 box refrigerated pie crusts, softened as directed on box
• 1/2 cup semisweet chocolate chips, melted*
• 2 containers (6 oz each) banana crème or French vanilla yogurt
• 2 small bananas, sliced
• 1 can (21 oz) strawberry pie filling
• 1 cup fresh strawberries, sliced

Steps

1. Preheat oven to 375°F.
2. Remove pie crusts from pouches; unroll 1 crust flat in center of ungreased large cookie sheet. Place second crust flat over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.
3. Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork.