This was a huge hit at a recent bbq I went to! Yummy, sugary, frozen dessert topped with fresh fruit!
~ Chocolate chip cookie base (I used this recipe, but you can use any double chocolate chip recipe)
~ 1/2 cup fresh strawberries (or raspberries)
~ 4 containers Yoplait Whips strawberry mist yogurt (or raspberry mist) **I'm pretty sure this has "bad" dairy in it. Yogurt is okay for people allergic to milk, but there are some additional lactose ingredients in the "Whips". I made a dairy-free version using regular Yoplait strawberry yogurt and it still worked.**
~ 1 cup whipped cream (or this dairy-free version)
~ 2 tablespoons hot fudge topping (I used Hershey's chocolate syrup)
~ 1 cup fresh blueberries
1. Prepare cookie recipe.
2. On a greased cookie sheet, drop cookie dough by tablespoonfuls to make 6 cookies. Bake according to recipe. Remove from cookie sheet and cool on a cooling rack.
3. Press the remaining cookie dough into the bottom of a springform/cheesecake pan. Bake for approximately 15 minutes (because it is thicker than a normal cookie the cooking time can vary). Cool completely, about 30 minutes.
4. In a medium bowl, combine 1/2 cup raspberries or strawberries and yogurt. Spread evenly over cooled cookie crust.
5. Crumble the 6 cookies and sprinkle over the yogurt layer.
6. Carefully spread the whipped cream over the cookie crumbs (I found that using a frosting spreader worked really well).
7. Freeze covered for 4 to 5 hours, or until firm. Will also freeze well overnight.
8. About a half hour before you plan on serving, remove from freezer and remove the sides of the pan.
9. Drizzle some chocolate sauce over the top of the whipped cream. Top with blueberries and remaining raspberries/strawberries. Drizzle with more chocolate sauce.
Source: Betty Crocker