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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Servings 8

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( 33 ) Ratings

33 Ratings

5 Stars

4 Stars 14%

3 Stars 14%

2 Stars 22%

1 Stars 19%

Member Reviews ( 3 )

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ingredients 7
Prep Time 40 min
Total Time 4 hr 40 min

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

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Directions

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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lesres

report Posted Jul. 13, 2010 7:42 PM

This is delicious. I couldn't find the raspberry mist yogurt so I used strawberry mist instead and switched the raspberries for strawberries, my husband isn't a big raspberry fan. It was excellent. My only advise would be not to put the berries in the yogurt part. They were frozen and really hard to eat. Plus it looks so spectacular when you present it.

Rebeloo24

report Posted Jul. 8, 2010 2:24 PM

I made this also with ready made chocolate pie crust because I didn't have the time to bake anything. It came out awesome! Only down side is waiting for it to freeze and harden. But good recipe to make something ahead of time.

jjsilver

report Posted Jul. 1, 2010 3:53 PM

Yuck!!!! I have a much better recipe for Yogurt Pie. Cookie dough just is not a very good pie crust. I use a Oreo crust, 3 (6oz) Yoplat whipped yogurt (your choice of flavor), six oz creamy cool whip. My family's favorite is raspberry, Fold yogurt with cool whip and fold in 1/2 cup chopped fresh raspberries with 1/4 cup sugar, put in crust, smooth top, use chocolate syrup or raspberry syrup to decorate top. My family likes this pie frozen, it holds in the freezer for weeks but you can thaw it for about 15 minutes before serving.