Raspberry Mousse Pie

By á-2700

Ingredients

• 1 1/2 cups cold milk
• 1 pkg. (3.4oz) instant cheesecake or vanilla pudding mix
• 1 chocolate crumb crust
• 1 1/2 tsp. unflavored gelatin
• 2 Tbsp. cold water
• 1/2 cup seedless raspberry jam
• 1 tsp. lemon juice
• 1 carton (8oz) cool whip, thawed
• Fresh raspberries and mint, optional

Details

Servings 6

Preparation

Step 1

In a mixing bowl, beat milk and pudding mix on low speed for 2 mins. Pour into crust; cover and refrigerate.

In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 min. Microwave on high for 20-30 seconds; stir until dissolved. Gradually whisk in jam and lemon juice. Chill for 10 mins. Fold in the whipped topping. Spread over pudding.

Refrigerate for 2 hours or until set. Granish with raspberries and mint if desired.