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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Such a sweet and delicious pie - a chocolate lover's delight!! Ingredients:
1 1/4 cups oreo cookie crumbs |
1/4 cup butter, melted |
1 cup cool whip topping (do not thaw) |
6 squares baker's semisweet chocolate, coarsely chopped |
6 tablespoons kraft pure raspberry jam, divided |
2 cups fresh raspberries |
1 tablespoon water |
Directions:
1. Combine baking crumbs and butter; press firmly onto bottom and up sides of 9-inch pie plate. Set aside.
2. Microwave whipped topping and chocolate in microwaveable bowl on HIGH 1 1/2 - 2 minutes or until chocolate is melted and mixture is well blended, stirring after 2 minutes. Stir in 2 tablespoons of the jam.
3. Pour into crust; cover. Refrigerate at least 4 hours or overnight.
4. Arrange raspberries on top of pie. Microwave remaining jam and and the water in microwaveable bowl on HIGH 30 seconds; stir until well blended. Brush over raspberries. Refrigerate at least 1 hour before serving. Store any leftover pie in refrigerator.
5. MAKE-AHEAD: Pie can be prepared ahead of time. Cover and freeze up to 2 days. Place in refrigerator to thaw about 2 hours before serving.
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