Ready in: 2 hrs 15 mins

An Oreo crust filled with creamy cappuccino mousse and topped with fresh raspberries.

1 (8-ounce) container cappuccino or coffee nonfat yogurt
1/4 cup sugar
1 envelope KNOX Unflavored Gelatine
1/2 cup strong coffee or espresso, cooled
1 1/2 cups prepared nonfat whipped topping
1 (9-inch) prepared OREO Pie Crust
Additional whipped topping, fresh raspberries and chocolate sauce, for garnish


1. Blend yogurt and sugar in large bowl.

2. Sprinkle gelatin over coffee in saucepan; let stand 1 minute. Over low heat, stir until gelatin completely dissolves, about 3 minutes. Remove from heat; cool slightly.

3. Blend gelatine mixture into yogurt mixture. Fold in 1 1/2 cups whipped topping.

4. Pour gelatin mixture into prepared cookie crust. Chill at least 2 hours or until firm. Garnish with dollops of additional whipped topping, raspberries and chocolate sauce. Cut into wedges to serve.

Makes 8 servings

Nutritional Info per serving (without garnish): 99 calories, 3 g protein, 14 g carbohydrate, 4 g total fat, 3 g saturated fat, 1 mg cholesterol, 49 mg sodium, 0 g dietary fiber

This recipe created by Nabisco.