Raspberry Cream Pie
Pre-heat oven to 350 degrees.
Crust: Crush Oreo cookies until fine. Add the melted butter and mix well. Press into the bottom of a pie plate. Bake for 4 minutes until it is just set. Cool completely.
Filling: Smash raspberries and sprinkle with 3T of sugar and set aside for 15 minutes. Using an electric mixer, combine the yogurt and instant pudding powder. Pour in whipping cream and beat on low for 30 seconds. Scrape sides of the bowl and then mix on high for about 2 minutes until it is thick. Gently fold in smashed raspberries until mixed in well. Pour all into the cooled cookie crust. Freeze for about 2 hours until firm. Store in the freezer until ready to serve. Remove from freezer a half hour before serving. Garnish with more cookie crumbs and fresh raspberries just before serving.