A chocolate cookie crust holds a luscious filling of yogurt, coffee, unflavored gelatine and whipped topping in this easy-to-make no-bake pie.
What You Need
Original recipe yields 8 servings
1 env. KNOX Unflavored Gelatine
1/2 cup brewed strong MAXWELL HOUSE Coffee, cooled
1 cup vanilla low-fat yogurt
1/4 cup sugar
2 cups thawed COOL WHIP LITE Whipped Topping, divided
1 OREO Pie Crust (6 oz.)
1/2 cup hot fudge ice cream topping
1/2 cup fresh raspberries
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Let's Make It
Sprinkle gelatine over coffee in saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Cool slightly. Meanwhile, mix yogurt and sugar in medium bowl; set aside.
Add gelatine mixture to yogurt mixture; stir with whisk until well blended. Stir in 1-1/2 cups COOL WHIP. Pour into crust.
Refrigerate 2 hours or until firm. Top with remaining COOL WHIP, fudge topping and berries just before serving.
Prepare using coffee-flavored low-fat yogurt.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.