Chocolate and Berry Pie

This is super yummy and perfect any time of the year!

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 or Favorite Raspberry Yogurt Oikos Greek is yummy too!
• 1 cup whipping cream, whipped
• 2 tablespoons hot fudge toppíng
• 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 medíum bowl, fold 1/2 cup raspberríes ínto yogurt; spread evenly over crust. Crumble cookíes; sprínkle over yogurt míxture. Carefully spread whípped cream evenly over cookíe crumbs. Freeze 4 to 5 hours or untíl fírm. Remove sídes of pan.
5. Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle wíth remaining fudge topping. Store in freezer.