Ingrients & Directions
1 6-ounce prepared shortbread
-pie crust
1 Carton (10 oz.) frozen red
-raspberries, thawed
2/3 c Sugar
2 tb Unflavored gelatin
1 Carton (8 oz.) vanilla
-yogurt
1 c Sour cream
Drain raspberries, reserving juice. Add enough water to juice to measure
2/3 cup. In saucepan, combine sugar and gelatin; add reserved liquid. Heat
and stir until gelatin and sugar dissolve. Remove from heat. Gradually stir
in yogurt and sour cream; mix well. Stir in raspberries. Pour into crust.
chill until set, about 4 hours. Garnish with whipped topping as desired.
Yields
8 Servings