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NILLA Raspberry-White Chocolate Pie

NILLA Raspberry-White Chocolate Pie

Prep time45 min
Total time3hr 45min
ServingsMakes 12 servings.
  • 46 NILLA Wafers, divided
  • 2½ 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
  • 2½ cups thawed frozen whipped topping, divided
  • 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 Store
    Store any leftover pie in refrigerator up to 3 days.
  • Substitute
    Prepare using sliced fresh strawberries.
  • Substitute
    Prepare using Neufchatel cheese.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 17g 
   Saturated fat 10g 
   Trans fat 0.5g 
Cholesterol 35mg 
Sodium 160mg 
Carbohydrate 25g 
   Dietary fiber 1g 
   Total sugars 17g 
Protein 3g 
Vitamin A6 %DV
Vitamin C6 %DV
Calcium4 %DV
Iron2 %DV

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