According to the feature, the original recipe (not given), had 23g fat per serving; while their lightened version has just 8g. Mind you, they are figuring 12 servings from one commercially prepared crumb crust; NOT AT OUR HOUSE! More realistically, we would slice the pie into EIGHT servings. -LuAnn
1 (12-ounce) container frozen lite whipped topping, thawed
1 (6-ounce) package prepared Oreo crumb pie crust
3 cups low-fat vanilla raspberry-swirl frozen yogurt, from 2 (14-ounce) Haagen-Dazs
1 3/4 cups fresh raspberries, from 2 (6-ounce) packages
Fresh mint springs, optional*
Spread 1 cup whipped topping over bottom of pie crust.
Drop scoops of 2 cups frozen yogurt into crust over topping.
Sprinkle with 3/4 cup raspberries.
Top with scoops of remaining 1 cup frozen yogurt.
Freeze until set, at least 1 hour.
Just before serving, spread with remaining whipped topping.
Top with remaining raspberries.
If desired, garnish with mint.
Source: Woman's World (1/5/10). Edited by LuAnn who reformatted the instructions, but changed no ingredients.