Frozen Raspberry Chocolate Mousse Pie

Prep time: 10 minutes
Freeze time: 1-2 hours

• 1 8 oz. container of light blended raspberry yogurt
• 1 package of sugar-free instant chocolate pudding mix
• 1 C. milk
• 1/2 container of light Cool Whip; softened slightly
• 1 graham cracker crust
• fresh raspberries for garnish (optional)
  

With an electric mixer combine yogurt, Cool Whip, and milk. Add pudding mix, and continue mixing on high until mixture becomes stiff and slightly fluffy. Gently fold in fresh raspberries. Pour mixture into graham cracker crust, cover, and freeze for 1-2 hours until firm. (Its better if you don't let it freez solid.)

Garnish suggestions: top with fresh raspberries, chocolate shavings, or dollop of Cool Whip.

I make all different variations of this in the summer time. Some other ideas are: strawberry yogurt with vanilla flavored pudding, use chocolate crust in stead of graham cracker, try different combinations of berries, fruits, and nuts as stir-ins.

--------------------------------------------------------------------------------------------

Post Edit: After trying this recipe different ways, I have decided this filling makes perfectly YUMMY fudgecicles. I put some in a dixie cup with a popcicle stick to freeze. I think I like it even better without the crust after all!