Friday, 14 March 2014

Chocolate and Berries Yogurt Dessert

Prep Time: 40min
Total Time: 4hr40min
Servings: 8


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

  • 1Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
  • 2On 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.
  • 3Meanwhile, 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.
  • 4In 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.
  • 5Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer.

    Expert Tips

    If frozen overnight, remove from freezer; let stand 15 minutes before cutting.

    Source:  www.Bettycrocker.com

    2 comments:

    Fico D'India eCannoli | 6 May 2014 at 08:17  
    This comment has been removed by the author.
    Fico D'India eCannoli | 6 May 2014 at 08:20  

    very good, very good recipe

    http://ficodindiaecannoli.blogspot.it/

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