2cupsany flavour greek yogurt (remove from fridge 30-45 minutes before using)(510 grams)
1 1/4sheets gelatin
Mix graham cracker / cookie crumbs and melted butter, press down on the bottom of a 7 - 8 inch (17 - 20 centimetera) springform cake pan (or line a regular cake pan with plastic wrap). Place in refrigerator.
Fill a medium bowl with water add the gelatin and soak until it softens (10-15 minutes).
In a small pot add the milk heat the milk but do not boil, remove gelatin from the water, wring out well and add to the milk, stir until completely melted. Set aside.
In a medium bowl beat cream until thick peaks form, gently fold in the yogurt, when well combined add the gelatin/milk mixture and combine well. Remove the cookie base from the fridge, pour the cream mixture on top, smooth the top with a spatula. Refrigerate 5 hours or overnight. Top with fresh fruit before serving. Enjoy!
If you are using powdered gelatine, then use 1 1/2 teaspoons and add it to the warmed milk (no need for water) and continue with the recipe. Let me know how it goes.
No-Bake Greek Yogurt Pie https://anitalianinmykitchen.com/no-bake-greek-yogurt-pie/