Chocolate and Berries Yogurt Dessert

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

Minutes

Total Time

4:40

Hrs:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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If frozen overnight, remove from freezer; let stand 15 minutes before cutting.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 530
    • (Calories from Fat 210),
  • Total Fat 24g
    • (Saturated Fat 11g,
    • Trans Fat 0g),
  • Cholesterol 65mg;
  • Sodium 330mg;
  • Total Carbohydrate 72g
    • (Dietary Fiber 2g,
    • Sugars 46g),
  • Protein 6g;
Percent Daily Value*:
    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.