2 c. fresh raspberries
6 tbsp. butter, melted
8 oz. raspberry yogurt
3 c. frozen Cool Whip
1 1/2 c. Cookie Crisp cereal

Crush cookie cereal in resealable plastic bag with rolling pin. In bowl, mix cereal crumbs and butter. Press the mixture evenly in 9-inch pie plate. Layer 3/4 cup berries over crust. Combine yogurt and Cool Whip. Gently fold in another 3/4 cup berries. Pour mixture into pie crust. Freeze for 3 hours. Garnish with leftover berries.