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NILLA Raspberry-White Chocolate Pie

Prep time

45 min

Total time

3 hr 45 min

Servings

Makes 12 servings.

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    Ingredients
    • 46 NILLA Wafers, divided
    • 2-1/2 oz. white baking chocolate, divided
    • 3 Tbsp. butter, melted
    • 1 pkg. (8 oz.) brick cream cheese, softened
    • 2 Tbsp. sugar
    • 2 Tbsp. seedless raspberry jam
    • 4 drops red food coloring
    • 2 cups raspberries, divided
    • 2-1/2 cups thawed frozen whipped topping, divided
Preparation
  • Heat oven to 350°F.
  • Crush 30 wafers finely; mix with butter. Press onto bottom of 9-inch pie plate.
  • Bake 10 min.; cool. Stand remaining wafers around side of pie plate.
  • Melt 2 oz. chocolate as directed on package. Beat cream cheese and sugar with mixer until blended. Add jam, food coloring and melted chocolate; mix well.
  • Reserve 1/4 cup berries. Add remaining berries and 1 cup whipped topping to cream cheese mixture; mix well. Spoon over crust.
  • Top with remaining whipped topping and reserved berries. Melt remaining chocolate as directed on package; drizzle over pie.
  • Refrigerate 3 hours or until chilled.

Recipe Tips

How To StoreStore any leftover pie in refrigerator up to 3 days.

SubstitutePrepare using sliced fresh strawberries.

SubstitutePrepare using Neufchatel cheese.

165045

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