Chocolate and Berries Yogurt Dessert

Prep 40 min
Total 4 hr 40 min
Ingredients 7
Servings 8

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. MORE+ LESS-

By Pillsbury Kitchens

Updated June 2, 2010

Make with

Pillsbury™ Cookie Dough

Ingredients

roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies

1/4

cup cocoa

1 1/2

cups fresh raspberries

containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt

cup whipping cream, whipped

tablespoons hot fudge topping

cup fresh blueberries

Steps

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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 Facts

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;