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: Bettycrocker.com