Easiest summer dessert...

I've been a little busy the last couple of weeks, my son turned 4 and its the end of my semester so I've been working on my finals. Along with being super busy at home, I've completely set my Yoga practice on the back burner - and I'm paying the price for it. Since I have next month off from one of my obligations, I'm going to make sure I get a good routine established! I have resolutions to complete! =) .. Now, on to the treats!

As you have probably noticed .. I am in love with raspberries right now. They are so refreshing, the perfect addition to the slowly.warming.up.spring weather we are having here in Maryland. This is an AMAZINGLY easy no-bake pie that will win over the masses. Seriously. I could eat the whole dish! And my boy licked the beaters clean! ;)  Want to make your mom a special treat on a budget? Wow her with this pie and she'll remember you all year! 

The recipe is from my absolute favorite food-blogger/photographer/cookbook and fiction author The Pioneer Woman: Ree Drummond  -- if you haven't gone to check her, and her amazing dishes, out yet you really should!! (Just as soon as you're done reading this! =) ) 


Raspberry Cream Pie

This pie comes together in a snap, is a little heavy but not excessively sweet. Its cool, its smooth, its the perfect dish for spring and summer. And the raspberries at just the perfect pinch of intensity that makes this dessert stand out.


*if you don't like raspberries, you could certainly trade out different fruit combinations ...Blueberry yogurt and blueberries or try a graham cracker crust with strawberries and strawberry yogurt. Have fun with the fruits that are in season! 


Ingredients:


25 Oreo cookies
4 tablespoons of butter, melted.
2 containers of Original Yoplait Yogurt (Red Raspberry)
1 cup heavy whipping cream
1 heaping cup of fresh raspberries
3 tablespoons of sugar
1 box vanilla Jell-o pudding

Step 1.
Preheat the oven to 350. Pour the raspberries in to a small dish and mash them up a little with a fork, leaving a few chunks for texture. Sprinkle the sugar over them, mix in and set them aside .

Step 2.
Toss your Oreos in a food process or blend there aren't any large chunks of cookie left. (if you don't have a food processor, a ziplock baggy and a wooden rolling pin will work just fine, and probably help you relieve some stress!)

Step 3. 
Mix the Oreos and the melted butter together in a bowl until well coated and crumbly.

Step 4. 
Pour and press the cookie mixture in to a 9 in pie dish, pressing the crust about halfway up the sides.

Step 5.
Bake for about 5 minutes so the crust is set and won't fall apart! Set aside to cool.

Step 6.
In a large bowl or stand mixer, mix together yogurt and vanilla pudding mix (just the mix, we're not actually making the pudding) until its well combined, low speed for about a minute. Make sure you scrap the sides a few times to get all the clumps of pudding mix out.

Step 7.
Slowly pour in the heavy cream. When combined crank it up to med-high and whip for about 2 minutes, or until the mixture is thick and fluffy.

Step 8.
Gently fold in those raspberries that have been sitting there taunting you, until well integrated. Does it look beautiful?

Step 9.
Pour the raspberry cream mixture into your prepared Oreo crust, smooth out and put in the freezer for 2 hours. (After about 30 minutes you could cover the top of the pie with tin foil.)

Let the pie rest on the counter at room temperature for about 15 minutes before you try to cut into it. Longer, if you leave it in the freezer, say, overnight. You can serve as is, and your guests will keep coming back for seconds and thirds, or serve with a dollop of whip cream and totally blow them away.

Or keep it all for yourself. That's what I am going to do with the next one! ;) 

Happy Spring!