Ingredients
1-1/2 cups finely crushed chocolate wafer cookies
6 tablespoons melted butter
1/2 cup toasted shredded coconut
2 pints raspberry frozen yogurt
3 kiwi fruit, peeled and sliced
1/2 cup fresh raspberries
Chocolate syrup, as desired
Toasted coconut to garnish, if desired
Instructions
Mix together cookie crumbs, butter and coconut until well blended. Press evenly into bottom and sides of a 9-inch pie plate. Freeze until firm. Use an ice cream scoop to fill pie chell with frozen yogurt, piling the scoops into a mound. Freeze until firm. Ten minutes before serving, remove pie from freezer. Garnish with kiwi fruit and raspberries and drizzle with chocolate syrup. Sprinkle with toasted cocount if desired.
Yield: 6 to 8 servings
Credits
Recipe from: Author unknown
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