Raspberry "Cannoli" Pie

Name: Raspberry "Cannoli" Pie
Ingredients: 30 vanilla wafers, finely crushed (about 1 cup); 2 Tbsp. sugar; 1/4 cup butter, melted; 1 cup raspberries; 1 cup POLLY-O Original Ricotta Cheese; 3/4 cup cold milk; 1 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09; 1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding; 2 cups thawed COOL WHIP Whipped Topping; 2 oz. BAKER'S Semi-Sweet Chocolate, chopped

10 ingredients

9 steps

Ingredients

30 vanilla wafers, finely crushed (about 1 cup)
2 Tbsp. sugar
1/4 cup butter, melted
1 cup raspberries
1 cup POLLY-O Original Ricotta Cheese
3/4 cup cold milk
1 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping
2 oz. BAKER'S Semi-Sweet Chocolate, chopped

Directions

1

Mix wafer crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate.
2

Spread raspberries onto bottom of crust; set aside.
3

Beat cheese, milk and zest in large bowl with whisk until blended.
4

Add dry pudding mix; beat 2 min.
5

(Mixture will be thick.)
6

Gently stir in COOL WHIP.
7

Stir in chocolate.
8

Spread evenly over raspberries.
9

Refrigerate 2 hours or until firm.