Instructions: * To make sour milk, combine 1 tablespoon vinegar with enough milk to make 1 cup. Let sit for 5 minutes.

In small bowl stir together crushed cookies, 1/4 cup sugar and butter. Press on bottom of 9" square baking pan; set aside. In medium bowl stir together remaining ingredients except raspberries and whipped cream. Fold in raspberries. Pour yogurt mixture over cookie crust. Cover; freeze until firm (3 to 4 hrs).

To serve, let stand at room temperature 10 to 15 minutes. Cut into squares; garnish with sweetened whipped cream.

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