Cappuccino Pie

Ingredients

• 0.5 cup cream sauce hot
• 1  env. knox gelatine unflavored
• 1 cup vanilla yogurt low-fat
• 6 oz oreo pie crust 
• 0.5 cup raspberries fresh
• 0.5 cup strong maxwell house coffee cooled brewed
• 0.3 cup sugar 
• 2 cups cool whip lite whipped topping divided thawed

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Sprinkle gelatine over coffee in saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Cool slightly. Meanwhile, mix yogurt and sugar in medium bowl; set aside.
2. Add gelatine mixture to yogurt mixture; stir with whisk until well blended. Stir in 1-1/2 cups COOL WHIP.
3. Pour into crust.
4. Refrigerate 2 hours or until firm. Top with remaining COOL WHIP, fudge topping and berries just before serving.