“Such a sweet and delicious pie - a chocolate lover's delight!!”

Ingredients Nutrition

  • 1 14 cups Oreo cookie crumbs
  • 14 cup butter, melted
  • 1 cup Cool Whip Topping (do not thaw)
  • 6 squares baker's semisweet chocolate, coarsely chopped
  • 6 tablespoons kraft pure raspberry jam, divided
  • 2 cups fresh raspberries
  • 1 tablespoon water


  1. Combine baking crumbs and butter; press firmly onto bottom and up sides of 9-inch pie plate. Set aside.
  2. Microwave whipped topping and chocolate in microwaveable bowl on HIGH 1 1/2 - 2 minutes or until chocolate is melted and mixture is well blended, stirring after 2 minutes. Stir in 2 tablespoons of the jam.
  3. Pour into crust; cover. Refrigerate at least 4 hours or overnight.
  4. Arrange raspberries on top of pie. Microwave remaining jam and and the water in microwaveable bowl on HIGH 30 seconds; stir until well blended. Brush over raspberries. Refrigerate at least 1 hour before serving. Store any leftover pie in refrigerator.
  5. MAKE-AHEAD: Pie can be prepared ahead of time. Cover and freeze up to 2 days. Place in refrigerator to thaw about 2 hours before serving.

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