Cappuccino Pie

1. 1

   Sprinkle gelatine over coffee in saucepan; let stand 1 min.

2. 2

   Cook on low heat 3 min.

3. 3

   or until gelatine is completely dissolved, stirring constantly.

4. 4

   Cool slightly.

5. 5

   Meanwhile, mix yogurt and sugar in medium bowl; set aside.

6. 6

   Add gelatine mixture to yogurt mixture; stir with whisk until well blended.

7. 7

   Stir in 1-1/2 cups COOL WHIP.

8. 8

   Pour into crust.

9. 9

   Refrigerate 2 hours or until firm.

10. 10

    Top with remaining COOL WHIP, fudge topping and berries just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.