Raspberry Ganache Pie

Name: Raspberry Ganache Pie
Prep time: 15 min
Total time: 15 min
Yield: 10 serving(s)
Ingredients: 1 1/4 cups Oreo cookie crumbs; 1/4 cup butter, melted; 1 cup Cool Whip Topping (do not thaw); 6 squares baker's semisweet chocolate, coarsely chopped; 6 tablespoons kraft pure raspberry jam, divided; 2 cups fresh raspberries; 1 tablespoon water

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Recipe by Chef mariajane

Such a sweet and delicious pie - a chocolate lover's delight!!

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READY IN: 15mins

SERVES: 10

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₄

cups Oreo cookie crumbs
¹⁄₄

cup butter, melted
1

cup Cool Whip Topping (do not thaw)
6

squares baker's semisweet chocolate, coarsely chopped
6

tablespoons kraft pure raspberry jam, divided
2

cups fresh raspberries
1

tablespoon water

DIRECTIONS

Combine baking crumbs and butter; press firmly onto bottom and up sides of 9-inch pie plate. Set aside.
Microwave whipped topping and chocolate in microwaveable bowl on HIGH 1 1/2 - 2 minutes or until chocolate is melted and mixture is well blended, stirring after 2 minutes. Stir in 2 tablespoons of the jam.
Pour into crust; cover. Refrigerate at least 4 hours or overnight.
Arrange raspberries on top of pie. Microwave remaining jam and and the water in microwaveable bowl on HIGH 30 seconds; stir until well blended. Brush over raspberries. Refrigerate at least 1 hour before serving. Store any leftover pie in refrigerator.
MAKE-AHEAD: Pie can be prepared ahead of time. Cover and freeze up to 2 days. Place in refrigerator to thaw about 2 hours before serving.

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