Raspberry Choco Chiffon Pie

Makes 8
Prep 15 m
Chill 60 m

Ingredients

Directions

  1. 1 of 3 Puree berries in food processor. Add confectioners sugar, while pulsing to blend. Press through sieve to remove seeds.
  2. 2 of 3 Place pudding in large bowl. Whisk in milk and 1/2 cup raspberry puree, whisking 2 minutes.
  3. 3 of 3 Fold in 1-1/2 cups whipped topping and remaining raspberry puree. Pour one-third of mixture into pie shell. Layer with cookie crumbs. Top with remaining filling. Refrigerate at least 1 hour or until set. Garnish pie with remaining 1/2 cup whipped topping and the halved chocolate wafers. Makes 8 servings.
Nutrition Information for Raspberry Choco Chiffon Pie
Servings Per Recipe: 8
Per Serving: 3 mg chol., 6 g sat. fat, 51 g carb., 12 g Fat, total, 322 kcal cal., 3 g pro., 351 mg sodium