Cappuccino Pie 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 INFORMATION 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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Nabisco.