Ingredients
1 (9 inch) unbaked pastry shell
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container vanilla yogurt
1 cup pineapple preserves
Directions
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a mixing bowl, beat cream cheese until smooth. Add the yogurt and preserves; pour into crust. Cover and freeze for 8 hours or overnight. Remove from the freezer 30 minutes before cutting.
