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.
Chocolate and Berries Yogurt Dessert
2015-01-22 18:17:54
Yields 8
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
Instructions
- Heat oven to 350°F. In large bowl, stir or knead cookie dough and cocoa until well blended.
- 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.
- Meanwhile, press remaining dough in bottom of 9-inch springform pan. Bake 12 to 15 minutes or until set. Cool completely, about 30 minutes.
- 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.
- Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining 1 tablespoon fudge topping. Store in freezer.
Notes
NUTRITION INFORMATION PER SERVING
- Serving Size: 1 Serving
- Calories 490, Total Fat 25g, Cholesterol 50mg, Sodium 240mg, Total Carbohydrate 60g, Protein 6g, Vitamin A 10%, Vitamin C 15%, Calcium 10%, Iron 8%
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