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Categories:Viewed: 96 - Published at: 5 years ago
Ingredients
- 6 ounce shortbread pie crust prepared
- 10 ounces raspberries, frozen red, thawed
- 23 cup sugar
- 2 tablespoons gelatin, unflavored unflavored
- 8 ounces vanilla yogurt
- 1 cup sour cream
Method
- Drain raspberries, reserving juice.
- Add enough water to juice to measure 23 cup.
- In saucepan, combine sugar and gelatin; add reserved liquid.
- Heat and stir until gelatin and sugar dissolve.
- Remove from heat.
- Gradually stir in yogurt and sour cream; mix well.
- Stir in raspberries.
- Pour into crust.
- Chill until set, about 4 hours.
- Garnish with whipped topping as desired.
