Kids can help make this delicious, creamy pie.
1 ½ cups graham cracker crumbs
¼ cup melted butter
¼ cup milk
1 cup LDF Whipping Cream
2 cups Blackberry Noosa Yoghurt (or flavor of your choice)
1 teaspoon granulated gelatin
1 cup fresh Blackberries, washed

Mix graham cracker crumbs with melted butter and press down into the bottom of an 8-inch springform cake pan, or a 9-inch pie pan. Place in refrigerator.
Warm the milk in a small pan, but do not boil. Add the gelatin and dissolve. Remove from heat.

Whip cream, in a medium sized chilled bowl, until peaks form. Fold in the yoghurt completely. Add the dissolved gelatin and milk mixture combining well. Pour the cream and yoghurt mixture on top of the cookie base, smooth the top with a spatula. Refrigerate 5 hours or overnight. Top with fresh fruit or blackberries before serving.