Chocolate and Berries Yogurt Dessert

By carvalhohm

Ingredients

• 1 pouch (1 lb 1.5 oz) 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

Details

Servings 8
Cooking time 280mins
Adapted from bettycrocker.com

Preparation

Step 1

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.

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

1 Serving Calories530 ( Calories from Fat210), % Daily Value Total Fat24g24% (Saturated Fat11g,11% Trans Fat0g0% ), Cholesterol65mg65%; Sodium330mg330%; Total Carbohydrate72g72% (Dietary Fiber2g2% Sugars46g46% ), Protein6g6%