{Guest Blogger: Chelsea’s Culinary Indulgence}

Hi friends, today I have an amazing Guest Blogger that I am super excited about!
I visit her blog daily for Recipe inspiration and she is a real gem.
I know you will all love her as much as I do and not only will you be visiting her blog daily, you will also find your self cooking up her amazing recipes!
So without further ado, I introduce you to

From Chelsea’s Culinary Indulgence









Hi there! I’m Chelsea, the girl behind the blog Chelsea’s Culinary Indulgence.


I am what you would call a blog-aholic. Yes…it’s true. I could spend hours, even days at a time gushing over all of the fabulous recipes I find on the blogosphere, and I love to spend even more time in the kitchen whipping up my own creations. I am so excited to be guest posting for Laura today, and I hope that you will enjoy this recipe as much as I enjoyed making it!


A little birdie told me that Laura loves strawberries, and seeing as how there are only a few weeks left to enjoy the little beauties in their prime, I decided to get my hands on some! And what better way to use them up than in this elegant Frozen Strawberry Yogurt Pie?



Would you just look at that beautiful dessert! Light and creamy fresh strawberry filling is spooned into a buttery graham-cracker crust and then frozen. The result? A perfectly pink frozen pie, deserving of your best cake stand!



Makes 1 (10-inch) pie



2 cups graham-cracker crumbs

2 cups sugar, divided

1/2 cup butter, melted

3 cups chopped fresh strawberries

1 tablespoon finely chopped fresh thyme leaves

1 (8-ounce) package cream cheese, softened

1 (16-ounce) container Greek yogurt

1/2 powdered sugar

1 (8-ounce) container frozen non-dairy whipped topping, thawed




Spray a 10-inch springform pan with nonstick baking spray. Cut out a circle of parchment paper to line the bottom, and spray again. Set aside.

In a large bowl, combine graham-cracker crumbs and 1 cup sugar. Add butter, stirring to combine. Press mixture into the bottom of the prepared pan. Place the pan in the freezer while you prepare the filling.

In a food processor, combine the strawberries, remaining 1 cup sugar, and thyme. Pulse until smooth.

In the bowl of an electric mixer, fitted with the paddle attachment, beat the cream cheese at high speed until creamy, about 3 minutes. Add the yogurt and powdered sugar, beating until smooth. Add the strawberry mixture to the yogurt mixture, beating to combine. Add the whipped topping, and beat until the mixture is smooth.

Spoon the mixture into the prepared crust. Freeze the pie for 4 hours. Before serving, garnish with strawberries and fresh thyme.



Recipe Adapted from Taste of the South Magazine

Ok friends, get on over to Chelsea’s site and see all of her other yummy recipes and inspirations.
She is not one to disappoint!  🙂
Thanks again, Chelsea, for being a part of my blog today!  <3 


  1. Wow! I just spent the past 20 minutes poking around on your blog Chelsea. You are amazing and all your recipes look soo good!
    New follower for sure. Thanks Laura for this special guest post 🙂

  2. Aaaaaand I’m making this for my boyfriend next week 😛

  3. Thanks so much Kimberly! You are so sweet! So happy you stopped by!

  4. Another great recipe by Chelsea. She never disappoints!

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