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