| Level: | Easy |
| Total: | 2 hr 45 min |
| Active: | 15 min |
| Yield: | 12 servings |
Ingredients
- 25 chocolate sandwich cookies, such as Oreos, plus chocolate sandwich cookie crumbs, for serving
- 4 tablespoons butter, melted
- 1 generous cup raspberries, plus more for serving
- 3 tablespoons sugar
- Two 6-ounce containers raspberry yogurt
- One 3.4-ounce package instant vanilla pudding mix
- 1 cup heavy cream
- Whipped cream, for serving
Instructions
- Preheat the oven to 350 degrees F.
- To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
- Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
- In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
- Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 197 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 15 g |
| Protein | 2 g |
| Cholesterol | 38 mg |
| Sodium | 153 mg |
Reviews
I doubled the sugar and added honey to the crust and it came out great. I had to freeze this for 4 hours. After we ate the pie we stroked off and made a sticky ganache.
Too sweet.
Different and delicious.
Made it using oreo crust. Making it again for Thanksgiving
This was a terrific recipe. I substituted the raspberry yogurt with some fresh squeezed throat yogurt. My guests loved the tangy gooey raspberry delight.
Good and Easy Pie/Cookie/Yogurt/Pudding! I was trying to find shortcuts to make this even easier and of course decided to go with the premade Oreo Crust from the grocery. But, the other part is using only a fork to blend instead of an egg-beater or electric mixer. As long as you have properly crushed your raspberries, you will find it is smooth enough to enjoy. But dang, I have to say… I did try the golden oreos substitute and the spouse loves it! I agree, it goes really well together. Thank you Ree Drummond!
Very easy and yummy. But next time I think I will make the crust with Golden Oreos.
This pie is delishish, and I am not fond of raspberries. The only complaint is they don’t package instant pudding in our area in 3.45 oz it’s either 1.34 or 5.1 oz please specify. Thanks
This pie is incredible! A new family favorite!!!
Made it as written–wonderful! It did set up hard in my freezer, so I microwaved it for just a few seconds to make it easier to cut. It is quite a bit of work – and you need to dirty up 2 machines — but it’s delicious. Was interested to see a reviewer using other fruits — I’ll consider that! Love the fact you can make it ahead of time.