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Chocolate and Berries Yogurt Dessert

A spectacular make-ahead frozen dessert is much easier than it looks! Make a base from refrigerated cookie dough, and pile it high with layers of creamy, berry-filled flavor.

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  • prep time 40 min
  • total time 4 hr 40 min
  • ingredients 7
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

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

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
12g,
12%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
50mg
50%;
Sodium
240mg
240%;
Total Carbohydrate
60g
60%
(Dietary Fiber
3g
3%
  Sugars
39g
39%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
15%;
Calcium
10%;
Iron
8%;
Exchanges:
1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.