Chocolate and Berries Yogurt Dessert (Betty Crocker) |
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Prep Time: 40 Minutes Cook Time: 280 Minutes |
Ready In: 320 Minutes Servings: 1 |
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Ingredients:
1 whole(s) pouch betty crocker double chocolate chip cookie mix 1lb 1.5oz |
1/4 cup(s) vegetable oil |
2 tablespoon(s) water |
1 whole(s) egg |
1 1/2 cup(s) fresh raspberries |
16 ounce(s) yoplait whips raspberry mist yogurt (4 containers) |
1 cup(s) whipping cream whipped |
2 tablespoon(s) hot fudge topping |
1 cup(s) fresh blueberries |
Directions:
1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg untilsoft 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
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