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.
http://www.bettycrocker.com/
as seen on and copied from facebook :)
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