Chocolate and Berries Yogurt Dessert

Dive into a frosty layered dessert with fudgy cookies, whipped fluffy yogurt, hot fudge sauce and fresh berries.

  • Prep Time 40 min
  • Total Time 4 hr 40 min
  • 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

  • 1 Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft 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.

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
530
(
Calories from Fat
210),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
11g,
11%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
330mg
330%;
Total Carbohydrate
72g
72%
(Dietary Fiber
2g
2%
  Sugars
46g
46%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
15%;
Calcium
10%;
Iron
10%;
Exchanges:
2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.