Raspberry Mousse Pie

Name: Raspberry Mousse Pie
Ingredients: 1-1/2 cups cold milk; 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix; 1 chocolate crumb crust (9 inches); 1-1/2 teaspoons unflavored gelatin; 2 tablespoons cold water; 1/2 cup seedless raspberry jam; 1 teaspoon lemon juice; 1 carton (8 ounces) frozen whipped topping, thawed; Fresh raspberries and mint, optional

9 ingredients

3 steps

Ingredients

1-1/2 cups cold milk
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1 chocolate crumb crust (9 inches)
1-1/2 teaspoons unflavored gelatin
2 tablespoons cold water
1/2 cup seedless raspberry jam
1 teaspoon lemon juice
1 carton (8 ounces) frozen whipped topping, thawed
Fresh raspberries and mint, optional

Directions

1

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Pour into crust; cover and refrigerate.
2

Sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20-30 seconds; stir and let stand for 1 minute or until gelatin is completely dissolved. Gradually whisk in jam and lemon juice. Chill for 10 minutes. Fold in the whipped topping. Spread over pudding.
3

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