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Chocolate and Berries Yogurt Dessert

(33)
  3 reviews
  • 40 min prep time
  • 4 hr 40 min total time
  • 7 ingredients
  • 8 servings
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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.

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

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

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
39%
Saturated Fat
12g
60%
Trans Fat
3 1/2g
Cholesterol
50mg
16%
Sodium
240mg
10%
Potassium
220mg
6%
Total Carbohydrate
60g
20%
Dietary Fiber
3g
12%
Sugars
39g
Protein
6g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
8%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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