Raspberry Ganache Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 1 14
    cups Oreo cookie crumbs
  • 14
    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
  • 1
    tablespoon water
Advertisement

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.
Advertisement