RASPBERRY MOUSSE PIE

Raspberry Mousse Pie image

Whipped topping, instant pudding and a prepared crust hurry along this no-bake dessert, which was shared by Mary Fuller of Le Mars, Iowa. For a fast finishing touch, place individual slices of the pretty pie on dessert plates decorated with melted chocolate chips.

Provided by Taste of Home

Time 10m

Yield 6-8 servings.

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 305 calories, Fat 11g fat (7g saturated fat), Cholesterol 6mg cholesterol, Sodium 294mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.