Cappuccino Pie

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  • 1 (8 ounce) container cappuccino or coffee nonfat yogurt
  • 1/4 cup granulated sugar
  • 1 envelope KNOX Unflavored Gelatine
  • 1/2 cup strong coffee or espresso, cooled
  • 1 1/2 cup prepared nonfat whipped topping
  • 1 (9-inch) prepared OREO Pie Crust
  • Additional whipped topping, fresh raspberries and chocolate sauce, for garnish


  1. Blend yogurt and sugar in large bowl.
  2. Sprinkle gelatine over coffee in saucepan; let stand 1 minute.
  3. Over low heat, stir until gelatine completely dissolves, about 3 minutes.
  4. Remove from heat; cool slightly.
  5. Blend gelatine mixture into yogurt mixture. Fold in 1 1/2 cups whipped topping. Pour gelatine mixture into prepared cookie crust.
  6. Chill for at least 2 hours or until firm.
  7. Garnish with dollops of additional whipped topping, raspberries and chocolate sauce.
  8. Cut into wedges to serve.

Yield: 8 servings

Nutritional information per serving (without garnish) 99 calories, 3 g protein, 14 g carbohydrate, 4 g total fat, 3 g saturated fat, 1 mg cholesterol, 49 mg sodium, 0 g dietary fiber

Source: Nabisco

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