Cappuccino Pie

Ingredients

1 env. KNOX Unflavored Gelatine
1/2 cup brewed strong coffee, cooled
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

Instructions

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

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