Decadent Chocolate Raspberry Mousse Pie Recipe | Easy Make-Ahead

Chocolate Raspberry Mousse Pie

Make-Ahead Time up to 1 day before serving
Final Prep and Cook Time 5 minutes

YIELD Makes 8 servings

INGREDIENTS

6 ounces bittersweet or semisweet chocolate, chopped and divided 1/4 cup plus 2 tablespoons seedless raspberry jam, divided 4 cups thawed frozen whipped topping, divided 1 (9-inch) prepared chocolate cookie crumb pie crust 1 pint fresh raspberries, divided

PREPARATION:

1. Place 4 ounces chocolate in microwavable bowl. Microwave on HIGH 1 to 1-1/2 minutes. Stir in 3 tablespoons jam until melted. Cool to room temperature.
2. Gently fold 1/2 cup whipped topping into chocolate mixture until blended. Fold 1-1/2 cups whipped topping into mixture. Spoon into pie crust and refrigerate.
3. Fold remaining 2 cups whipped topping into remaining 3 tablespoons jam. Fold in half of raspberries. Spread mixture over chocolate layer. Cover and refrigerate at least 6 hours.
4. Place remaining 2 ounces chocolate in microwavable 1-cup measure. Microwave on HIGH about 1 minute. Stir until smooth; drizzle over pie. Top with remaining raspberries.

Tip For a special touch, garnish the top of the pie with a slice of kiwi. This recipe appears in: Pies & Tarts NUTRITIONAL INFORMATION: Fiber 5 g Carbohydrate 43 g Cholesterol <1 mg Total Fat 28 g Calories from Fat 62 % Calories 409 Protein 4 g Sodium 198 mg DIETARY EXCHANGE: Fat 4-1/2 Fruit 1 Starch 2