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Raspberry Ganache Pie

average rating

rate/review

prep time

15 min

total time

5 hr 15 min

makes

photo by:

kraft

recipe by: kraft

what you need

1-1/4 cups Oreo Baking Crumbs

1/4 cup butter, melted

1 cup Cool Whip Whipped Topping (Do not thaw.)

6 squares Baker's Semi-Sweet Chocolate, coarsely chopped

6 Tbsp. Kraft Pure Red Raspberry Jam, divided

2 cups fresh raspberries

1 Tbsp. water

make it

COMBINE baking crumbs and butter; press onto bottom and up side of 9-inch pie plate. Set aside. Microwave chocolate and whipped topping in medium bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended when stirred. Add 2 Tbsp. of the jam; mix well.

POUR into crust; cover. Refrigerate at least 4 hours.

ARRANGE raspberries on top of pie. Microwave remaining 1/4 cup jam and the water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush over raspberries. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.