Raspberry Cream Pie

Ingredients 
25 chocolate sandwich cookies, such as Oreos, plus more crumbs for serving

6 Tbsp. salted butter, melted

1/4 c. raspberries, plus more for serving

3 Tbsp. granulated sugar

2 (6-oz.) containers of raspberry yogurt

1 (3.4-oz) package of instant vanilla pudding mix

1 c. heavy whipping cream

Whipped cream, to serve 

Directions 
1. To make the crust, preheat the oven to 350°F. Crush the cookies in a food processor (or smash them in a zip-top bag with a rolling pin). Stir in the melted butter until all combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake for 3 to 6 minutes—just long enough for it to set. Cool the crust completely.

2. Place raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir it all together and allow to sit for 15 minutes.

3. In the bowl of an electric mixer, combine the yogurt with the pudding mix (just the powder itself). Beat on low speed until combined, about 1 minute. Pour in the cream and whip on low speed 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 the mixture is thick, 2 minutes.

4. Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled pie pan and spread evenly. Freeze until very firm, 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream, and extra raspberries. Keep in the freezer, allowing time to thaw before serving. 
Source: thepioneerwoman.com

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