We used fresh raspberries to make this creamy White Chocolate-Berry Pie. But feel free to swap in fresh strawberries if that's what you've got.
What You Need
Original recipe yields 8 servings
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), divided
2 Tbsp. milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/3 cup powdered sugar
1 tsp. orange zest
2 cups thawed COOL WHIP Whipped Topping
2 cups fresh raspberries
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Let's Make It
Prepare and bake crust in 9-inch pie plate as directed on package for 1-crust baked shell. Cool.
Microwave 5 oz. chocolate and milk in medium microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until completely melted. Cool to room temperature.
Beat cream cheese, sugar and zest with mixer until well blended. Add to chocolate mixture; beat with whisk until well blended. Stir in COOL WHIP; spoon into crust. Top with berries.
Melt remaining chocolate as directed on package; drizzle over berries. Refrigerate 1 hour.
One serving of this indulgent dessert is a great way to finish a celebratory meal.
Substitute 1 HONEY MAID Graham Pie Crust (6 oz.) for the baked refrigerated pie crust.
Substitute sliced fresh strawberries for the raspberries.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.