Chocolate and Berry dessert

Picture from BettyCrocker.com

This recipe is such a great summer {or anytime recipe} recipe!  This dessert is light and refreshing, but dark and sinful all at the same time!

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

Directions:
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
 
Recipe and Picture from Betty Crocker
Stay cool during these hot days,
~Mommy of 6 <3