NILLA Raspberry-White Chocolate Pie

Name: NILLA Raspberry-White Chocolate Pie
Prep time: 45 min
Total time: 225 min
Yield: 12
Ingredients: 46 NILLA Wafers, divided; 2½ oz. white baking chocolate, divided; 3 Tbsp. butter, melted; 1 pkg. brick cream cheese, softened; 2 Tbsp. sugar; 2 Tbsp. seedless raspberry jam; 4 drops food coloring; 2 cups raspberries, divided; 2½ cups frozen whipped topping, divided

This layered summertime dessert is perfect for a BBQ. A layer of no bake raspberry cheesecake is topped with whipped cream and more berries.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 12 servings.

Ingredient list

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

Directions

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.