Chocolate and Berries Yogurt Dessert

A spectacular make-ahead frozen dessert is much easier than it looks! Make a base from refrigerated cookie dough, and pile it high with layers of creamy, berry-filled flavor.

PillsburyRecipe by Pillsbury

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40 minutes

4 hours 40 minutes

8 servings



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Nutrition Info

  • 1 Serving
  • 490
  • 25g
    (Saturated Fat 12g, Trans Fat 3 1/2g)
  • 50mg
  • 240mg
  • 60g
    (Dietary Fiber 3g, Sugars 39g)
  • 6g
  • Percent Daily Value*
  • 10%
  • 15%
  • 10%
  • 8%
  • Exchanges
  • 5
  • 1/2
  • 2
  • 1 1/2
  • Carbohydrate Choices
  • 4

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Tip

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

Ingredients

  • 1  roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
  • 1/4  cup cocoa
  • 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

Directions

  1. 1Heat oven to 350°F. In large bowl, stir or knead cookie dough and cocoa until well blended.
  2. 2On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack.
  3. 3Meanwhile, press remaining dough in bottom of 9-inch springform pan. Bake 12 to 15 minutes or until set. Cool completely, about 30 minutes.
  4. 4In medium bowl, fold 1/2 cup of the raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.
  5. 5Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining 1 tablespoon fudge topping. Store in freezer.

Categories: Desserts

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