Chocolate and Berries Yogurt Dessert 1 pouch Betty Crocker® double chocolate chip cookie mix 1/4 cup vegetable oil 2 tablespoons water 1 egg 1 1/2 cups fresh raspberries 4 containers (4 oz each) Yoplait Whips! Raspberry Mist yogurt 1 cup whipping cream, whipped 2 tablespoons hot fudge topping 1 cup fresh blueberries Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from cookie sheet to cooling rack. Meanwhile, press remaining dough in bottom and 1 inch up sides of spring form pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes. In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan. Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer.
Posted on: Mon, 29 Jul 2013 23:50:03 +0000
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