CAPPUCCINO PIE

Cappuccino Pie image

A chocolate cookie crust holds a luscious filling of yogurt, coffee, unflavored gelatine and whipped topping in this easy-to-make no-bake pie.

Provided by My Food and Family

Categories Recipes

Time 2h15m

Yield Makes 8 servings.

Number Of Ingredients 8

Ingredients

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 chocolate cookie crumb crust (6 oz.)
1/2 cup hot fudge ice cream topping
1/2 cup fresh raspberries

Steps:

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.

Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g