Directions:
Mix two containers raspberry yogurt with 4oz. softened cream cheese till smooth. Fold in 3/4ths container of cool whip. Freeze in a graham cracker crust for 4 hours. Serve with fresh raspberries.
Note: You could also make this with blueberry yogurt and fresh blueberries, or blackberry yogurt and fresh blackberries.
For dinner that night we had corn on the cob, spinach salad, and grilled pork tenderloin.
