White Chocolate Cream Pie

"Posted for safe keeping. Original recipe from Pepperidge Farms-tweaked. Cooking time reflects chilling time."
 
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Ready In:
4hrs 15mins
Ingredients:
9
Yields:
1 pie
Serves:
8
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ingredients

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directions

  • Place 7 cookies into a resealable plastic bag.
  • Seal the bag and crush the cookies with a rolling pin.
  • Pour the crushed cookies into a medium bowl. Stir in the almonds and butter.
  • Press the mixture into the bottom and 1/4-inch up the side of a 9-inch pie plate.
  • Cut the remaining cookies in half.
  • Place the cookie halves, cut-side down, around the inside edge of the pie plate.
  • Refrigerate for 1 hour.
  • Heat the chocolate and 1/4 cup milk in a 1-quart heavy saucepan over medium low heat until the chocolate is melted and the mixture is smooth, stirring constantly.
  • Remove the saucepan from the heat and let cool to room temperature.
  • Combine the pudding mix and the remaining milk in a large bowl and stir according to the package directions.
  • Stir in the white chocolate mixture.
  • Fold in 1 cup Cool Whip topping.
  • Spoon the mixture into the cookie crust.
  • Refrigerate for 3 hours or until the filling is set.
  • Top the pie with the remaining whipped topping and raspberries.
  • Mound shaved chocolate in the center.

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