Chocolate Almond Raspberry Pie serves 8 From When Every Minute Counts
1/2 cup raspberry spreadable fruit (divided) 1 (6 oz) Keebler chocolate piecrust 1 (8 oz) pkg. Philadelphia f/f cream cheese 1 (4 serv) pkg. Jello s/f instant chocolate pudding mix 2/3 cup Carnation n/f dry milk powder 1 1/2 cups water 1/2 tsp. almond extract 3/4 cup Cool Whip Free 2 tabl. (1/2 oz) chopped almonds 1 tabl. (1/4 oz) mini chocolate chips
Spread 1/4 cup spreadable fruit in bottom of piecrust. In a medium bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, water and almond extract. Mix well using a wire whisk. Evenly pour mixture over spreadable fruit. Refrigerate while making topping. In a small bowl, stir remaining 1/4 cup spreadable fruit with a spoon until soft. Stir in Cool Whip Free. Evenly spread topping mixture over set filling. Sprinkle almonds and chocolate chips evenly over top. Refrigerate for at least 15 min. Cut into 8 servings.
HINT: Spread able fruit spreads best at room temperature.
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