Chocolate and Berries Yogurt Dessert (Betty Crocker)

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Yield: 1 serving
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  • 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


  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
June 2011

This recipe is a personal recipe added by 1feistymama and has not been tested or endorsed by MyRecipes.

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