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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This pretty, refreshing pie is easy to prepare and made in advanceâso itâs perfect for a party or unexpected guests.Jan Louden, Branson, Missouri Ingredients:
24 chocolate wafers, divided |
1/4 cup butter, melted |
2 tablespoons sugar |
1 package (3 ounces) raspberry gelatin |
1 cup boiling water |
3/4 cup (6 ounces) lemon yogurt |
1 cup heavy whipping cream |
3 tablespoons confectioners' sugar |
1 cup fresh or frozen raspberries, thawed |
grated lemon peel and additional fresh raspberries, optional |
Directions:
1. Cut a thin slice from a wafer so that wafer will stand flat against side of pie plate; repeat nine times. Set aside. Crush remaining wafers and trimmed portions.
2. Combine wafer crumbs, butter and sugar; press onto the bottom of an ungreased 9-in. pie plate. Arrange trimmed wafers around edge of pie plate, lightly pressing into crust. Refrigerate until set.
3. In a large bowl, dissolve gelatin in boiling water. Cover and refrigerate for 45 minutes or until partially set. Beat on medium speed for 5 minutes or until fluffy. Fold in yogurt.
4. In another bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold whipped cream and raspberries into gelatin mixture. Spread into crust.
5. Chill for at least 4 hours. Garnish with lemon peel and additional raspberries if desired. Yield: 10 servings.
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