Raspberry Cream Pie

All I can say is that you have to make this pie. It is soooo good. I made this last weekend and could not stop eating it. Everyone that ate it loved it and it was gone in no time! It's just so perfect for this time of year. Raspberry prices are low and since it's no bake it's so much less work and very refreshing. I also made this with strawberries but it was not nearly as good as it was with the raspberries. I don't know why but it was not nearly as flavorful and the color was not as nice. It didn't get a really good pink color with the strawberries so I would stick with raspberries for this one.

We are leaving tomorrow for the beach and I have been looking forward to this for weeks. We've been going to Chincoteague for the past few summers and it is a great little island to vacation. You don't have the usual summer crowds like so many other beach towns do this time of year. Hope the weather is good and I may be bringing my laptop with me so I will try and post some pics of the beach while we are there! Have a great weekend and enjoy this pie if you make it! Oh, I have to give Ree from The Pioneer Woman Cooks credit for this!

25 orea cookies, crushed, 1 tablespoon set aside for garnish

4 tablespoons melted butter

1 cup raspberries

3 tablespoons sugar

1 small vanilla instant pudding mix

2 raspberry Yoplait 99% fat free yogurts

1 cup heavy cream

Additional heavy cream for spooning on top, if desired

Place oreo cookies in food processor and pulse until they become crumbs. Pour into large bowl and add butter and mix with fork until all butter is incorporated. Put into 9" pie plate and flatten and work up to 3/4 of sides of plate. Bake in 350F degree oven for 3 to 4 minutes just until set and let cool completely.

Smash raspberries with fork leaving some large chunks and sprinkle with sugar. Let stand for 20 minutes. In the meantime mix yogurt and vanilla pudding mix for about 30 seconds until incorporated. Add 1 cup heavy cream and mix on low another 30 seconds and then on medium high for around 2 minutes until heavy cream forms peaks. Fold in the raspberries. Pour mixture into cooled pie shell and place in freezer for about 20 minutes and then cover with plastic wrap. I froze this for about 2 hours then removed it from the freezer to serve. Garnish with whipped cream, cookie crumbs and raspberries.