Cappuccino Pie

• 1 env. KNOX Unflavored Gelatine
• 1/2 cup brewed strong MAXWELL HOUSE Coffee, cooled Rite Aid $5.99 thru 02/06
• 1 cup vanilla low-fat yogurt
• 1/4 cup sugar
• 2 cups thawed COOL WHIP LITE Whipped Topping, divided
• 1 OREO Pie Crust (6 oz.)
• 1/2 cup hot fudge ice cream topping
• 1/2 cup fresh raspberries

1. Sprinkle gelatine over coffee in saucepan; let stand 1 min.
2. Cook on low heat 3 min.
3. or until gelatine is completely dissolved, stirring constantly.
4. Cool slightly.
5. Meanwhile, mix yogurt and sugar in medium bowl; set aside.
6. Add gelatine mixture to yogurt mixture; stir with whisk until well blended.
7. Stir in 1-1/2 cups COOL WHIP.
8. Pour into crust.
9. Refrigerate 2 hours or until firm.
10. Top with remaining COOL WHIP, fudge topping and berries just before serving.

unflavored gelatine, coffee, vanilla lowfat yogurt, sugar, topping, oreo pie crust, fresh raspberries

Taken from www.kraftrecipes.com/recipes/cappuccino-pie-56435.aspx (may not work)