Strawberry Cheesecake Icebox Pie

This recipe has been modified from Stonyfield Farms Strawberry Cheesecake Icebox Pie. I did not have a few of the original ingredients for the crust, and did not like the end product of the filling, so changes were made.

Ingredients:

Crust:
2.5 cups crushed Total cereal
1/3 stick melted butter
Slightly less than 1/3 cup granulated sugar

Filling:
1 cup plain yogurt
1 container (8 oz.) fat free cream cheese
4 tbsp. granulated sugar
1-2 tbsp. honey
1 tsp. ground cinnamon
2 tbsp strawberry jam
8 medium fresh strawberries, chopped small

Directions:

Crust: Combine all ingredients by stirring together until cereal is well coated. Press into a 9" pie pan so it is evenly covered. Place in oven. Heat oven to 350 degrees while pie crust is inside. Let bake for 3-5 minutes once oven reaches 350 degrees, then remove. Crust should be less malleable but not burnt. Cool to room temperature by leaving out or placing in freezer.

Filling: Cream sugar and cream cheese together with a mixer. Add the remaining ingredients except the fresh strawberries and mix until well combined. Fold in chopped strawberries.

Pour filling evenly into prepared crust. Place entire pie into freezer and chill for 3-4 hours. Transfer from freezer to refrigerator 20 minutes before serving with whipped cream.

Makes 8 servings, at 153 calories apiece.