- Level: Easy
- Total: 2 hr 45 min (includes cooling, standing and freezing times)
- Active: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 197
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 2 g
- Cholesterol
- 38 mg
- Sodium
- 153 mg
- Level: Easy
- Total: 2 hr 45 min (includes cooling, standing and freezing times)
- Active: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 197
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 2 g
- Cholesterol
- 38 mg
- Sodium
- 153 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
- Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
- In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
- Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.
