Total TimePrep: 25 min. + chilling
- 24 chocolate wafers, divided
- 1/4 cup butter, melted
- 2 tablespoons sugar
- 1 package (3 ounces) raspberry gelatin
- 1 cup boiling water
- 3/4 cup (6 ounces) lemon yogurt
- 1 cup heavy whipping cream
- 3 tablespoons confectioners' sugar
- 1 cup fresh or frozen raspberries, thawed
- Grated lemon zest and additional fresh raspberries, optional
- Cut a thin slice from a wafer so that wafer will stand flat against side of pie plate; repeat nine times. Set aside. Crush remaining wafers and trimmed portions.
- Combine wafer crumbs, butter and sugar; press onto the bottom of an ungreased 9-in. pie plate. Arrange trimmed wafers around edge of pie plate, lightly pressing into crust. Refrigerate until set.
- In a large bowl, dissolve gelatin in boiling water. Cover and refrigerate for 45 minutes or until partially set. Beat on medium speed for 5 minutes or until fluffy. Fold in yogurt.
- In another bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold whipped cream and raspberries into gelatin mixture. Spread into crust.
- Chill for at least 4 hours. Garnish with lemon zest and additional raspberries if desired.
Nutrition Facts1 piece: 252 calories, 15g fat (9g saturated fat), 46mg cholesterol, 146mg sodium, 27g carbohydrate (20g sugars, 1g fiber), 3g protein.
May 24, 2016
I've made this numerous times for potlucks and it's always amazing and a complete hit! I love it!
Jul 30, 2011
Heck yes I will make this again, It is very good.. Love it! :)
Jul 23, 2011
This was okay, didn't feel it was anything special. Not a lot of flavor.