Chocolate Raspberry Truffle Cookie Pie

By srumbel

A cookie crust and a raspberry chocolate filling creates an amazing and easy pie that you will want to make for your special someone.
from insidebrucrewlife.com

Ingredients

• 1 -16 ounce refrigerated chocolate chip cookie dough
• 1 - 8 ounce package cream cheese, softened
• 1/2 cup butter, softened
• 1 1/4 cup dry brownie mix
• 1/2 cup raspberry preserves + 1 Tablespoon
• 1/2 cup marshmallow cream
• 8 ounces Cool Whip
• 1 Tablespoon hot fudge
• fresh raspberries

Preparation

Step 1

Press the cookie dough evenly on the bottom and sides of a greased 10 inch pie plate. Bake at 375 degrees for 14 minutes. It will look undone, but do not over bake. Remove and let cool completely.
Beat the creamy cheese until creamy. Add the softened butter, brownie mix, 1/2 cup raspberry preserves, and marshmallow cream and beat again. Stir in 1/2 cup Cool Whip. Spread in the bottom of the cooled cookie crust.
Cover the filling with 2 cups Cool Whip. Heat the hot fudge for 10-15 seconds. Drizzle over the top of the pie. Repeat with the remaining preserves. Use the remaining Cool Whip to swirl around the edges of the pie. Decorate with fresh raspberries. Refrigerate a few hours before serving. Store in a sealed container in the refrigerator. Make 12 slices.

Notes

*Spoon your hot fudge and raspberry preserves in separate baggies and cut one tip off for nice and neat drizzles.
http://insidebrucrewlife.com/2015/02/chocolate-raspberry-truffle-cookie-pie/
Yield: 12 slices of pie