Coat a 9-in. fluted tart pan with removable sides with nonstick spray.
Crust: Break cookies into food processor; pulse until fine crumbs form. Add butter; pulse until blended. Press over bottom and up sides of tart pan. Refrigerate.
Stir yogurt in a large bowl to combine fruit. Fold in 2 cups whipped topping until blended, then the coconut. Spread in crust. Refrigerate 3 hours until set, or up to 8 hours.
Garnish just before serving.
Planning Tip: The crust can be made a day ahead and refrigerated. Make and add the filling up to 8 hours before serving.
Calories 211 Fat 12g Saturated fat 9g Cholesterol 11mg
Sodium 180mg Carbohydrate 24g Fiber 1g
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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