Chocolate and Berries Yogurt Dessert

By Coppermouse

Ingredients

• 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
• 1/4 cup cocoa
• 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

Preparation

Step 1

1. Heat oven to 350°F. In large bowl, stir or knead cookie dough and cocoa until well blended.

2. On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack.

3. Meanwhile, press remaining dough in bottom of 9-inch springform pan. Bake 12 to 15 minutes or until set. Cool completely, about 30 minutes.

4. In medium bowl, fold 1/2 cup of the raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream 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 1 tablespoon fudge topping. Store in freezer.