| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | All newly t, Dessert | 8 | Servings | |
INGREDIENTS
| 1 | 6-ounce prepared shortbread pie crust | |
| 1 | Carton (10 oz.) frozen red raspberries, thawed | |
| 2/3 | c | Sugar |
| 2 | tb | Unflavored gelatin |
| 1 | Carton (8 oz.) vanilla yogurt | |
| 1 | c | Sour cream |
INSTRUCTIONS
Drain raspberries, reserving juice. Add enough water to juice to measure 2/3 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. Recipe by: Keebler Posted to MC-Recipe Digest V1 #685 by L979@aol.com on Jul 21, 1997
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