CHOCOLATE RASPBERRY PIE
1 cup Graham
1/4 cup sugar
2 tablespoons melted butter
2/3 cup boiling water
3 ounce package raspberry Jello
1 cup frozen vanilla yogurt
2 cups non dairy whip topping
raspberries chocolate shavings
to 350 degrees.
Combine first 4 ingredients. Place in a food processor
until fine. Press on bottom and sides of a greased 9 inch pie plate. Bake for
10 minutes. Set aside to cool.
In large bowl, stir water with jello until
completely dissolved. Stir in frozen yogurt until melted.
Stir in whipped
topping and fruit.
Refrigerate until mixture starts setting. Spoon into
crust. Refrigerate 2 hours or until firm.
Garnish with shaved chocolate,
additional whipped topping and berries.