chocolate raspberry dessert

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Servs: 8  Prep: 10m  

"Guests are sure to find wedges of this fruity frozen pie irresistible. The crustless concoction from Judy Schut of Grand Rapids, Michigan has a creamy mousse-like consistency that's melt-in-your-mouth good."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 cup 1% cottage cheese 1 cup 1% cottage cheese
•   1/2 cup unsweetened raspberries 1/2 cup unsweetened raspberries
•   1/3 cup raspberry spreadable fruit 1/3 cup raspberry spreadable fruit
•   1 (1 ounce) square semisweet chocolate, melted 1 (1 ounce) square semisweet chocolate, melted
•   1 (1.4 ounce) package sugar-free instant chocolate pudding mix 1 (1.4 ounce) package sugar-free instant chocolate pudding mix
•   1 (8 ounce) container frozen reduced-fat frozen whipped topping, thawed 1 (8 ounce) container frozen reduced-fat frozen whipped topping, thawed
•   3/4 cup fat-free milk 3/4 cup fat-free milk

Instructions

1. 1. In a blender, combine cottage cheese, milk and spreadable fruit; cover and process until smooth. Add pudding mix and mix well. Pour into a bowl; fold in whipped topping. Spoon into a 9-in. pie plate. Drizzle with chocolate. Cover and freeze for 8 hours or overnight. Let stand at room temperature for 20 minutes before serving. Garnish with raspberries.

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Agnes Khing November 26

no exercise

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