Chocolate and Berries Yogurt Dessert Recipe...

INGREDIENTS:

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chip cookie mix

1/4 cup vegetable oil

2 tablespoons water

1 egg

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

DIRECTIONS:

1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.

2. On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from cookie sheet to cooling rack.

3. Meanwhile, press remaining dough in bottom and 1 inch up sides of springform pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.

4. In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly 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 fudge topping. Store in freezer.

Betty Crocker Recipes