10.6ozMüller® Raspberry Chocolate Chip Yogurt(2 8.4 oz containers)
Add the chocolate cookies or wafers in your food processor. Process on high for 1 minute until the wafers are completely crumbs. If you don't have a food processor, feel free to place them in a freezer bag and crush them with a rolling pin.
Place crumbs in a medium bowl with the sugar and butter. Stir to combined. The crumbs will look like wet sand.
Press the crumbs into a 9 inch pie plate. Place in a 350 degree oven and bake for 12 minutes. Set aside to cool completely. If it's the least bit warm, it will make your filling soupy.
In a medium bowl, mash the raspberries and sugar. Leave some raspberries whole, but mash them enough to get the juices flowing.
Add in the cool whip and yogurt. Fold in.
Place in the cooled crust and spread out evenly.
With a mesh strainer and a small bowl, mash the raspberries and discard the seeds.
Add the granulated sugar and whisk until combined.
Serve with a handful of raspberries and some chocolate shavings.