WHAT YOU NEED:
1-1/4 cups OREO Baking Crumbs
1/4 cup butter, melted
1 cup COOL WHIP Whipped Topping
6 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
6 Tbsp. KRAFT Pure Red Raspberry Jam, divided
2 cups fresh raspberries
1 Tbsp. water
MAKE IT:
COMBINE baking crumbs and butter; press onto bottom and up side of 9-inch pie plate. Set aside. Microwave chocolate and whipped topping in medium bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended when stirred. Add 2 Tbsp. of the jam; mix well.
POUR into crust; cover. Refrigerate at least 4 hours.
ARRANGE raspberries on top of pie. Microwave remaining 1/4 cup jam and the water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush over raspberries. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.
Source: kraftcanada.com
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