Chocolate and Berries Yogurt Dessert

Dive into a frosty layered dessert with fudgy cookies, whipped fluffy yogurt, hot fudge sauce and fresh berries.


Prep Time: 40 min
Total Time: 4 hours 40 min
Makes: 8 servings


1 pouch (1 lb 1.5 oz) 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

1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
2. 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.
3. Meanwhile, press remaining dough in bottom and 1 inch up sides of springform pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
4. 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.
5. Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer.


Success
If frozen overnight, remove from freezer; let stand 15 minutes before cutting.

Nutrition Information:
1 Serving: Calories 530 (Calories from Fat 210); Total Fat 24g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 65mg; Sodium 330mg; Total Carbohydrate 72g (Dietary Fiber 2g, Sugars 46g); Protein 6g Percent Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 10%; Iron 10% Exchanges: 2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Vegetable; 4 1/2 Fat


Recipie Courtesy and compliments of General mills and Betty Crocker. I do not own the recipie.