Crush cookies in food processor or in ziplock bag with a rolling pin until fine.
Stir in melted butter until combined
Pour mixture into a regular pie pan and press crumbs all over the pan and up the sides.
Bake for 3 to 4 minutes and let cool completely.
On a plate, smash raspberries with a fork. Sprinkle with sugar, stir together and let sit for 15 minutes.
In a bowl, combine raspberry yogurt with the instant vanilla pudding mix and beat on low for 1 minute.
Add 2-3 droppers of Coastal Clouds Raspberry Chocolate Cream CBD Oil Drops and mix well.
Pour in heavy cream and whip on low for 30 seconds. Scrape down the bowl and mix on medium-high for 2 minutes, until thick.
Fold raspberries into yogurt mixture until evenly combined.
Pour mixture onto the cooled crust and spread evenly.
Freeze until very firm.
Cut & serve with raspberries and whipped cream for garnish. Enjoy!
Add maple syrup, lime juice and Oil Drops. Run your blender again until it runs smoothly, turning off the blender and scraping down the sides, as needed.
When there are few chunks visible, let the blender run for one minute to achieve the smoothest consistency.
Enjoy immediately! For a firmer consistency, put in an airtight container and freeze for 2-3 hours, let thaw for 10-15 minutes before eating. Stores well in the freezer for up to 2 weeks.
