Chocolate Raspberry Mousse Pie

 by the Editors of Easy Home Cooking Magazine

 Chocolate Raspberry Mousse Pie

Make-Ahead Time: up to 1 day before serving

Final Prep and Cook Time: 5 minutes

Yield: Makes 8 servings

Ingredients: 6ounces bittersweet or semisweet chocolate, chopped and divided

1/4cup plus 2 tablespoons seedless raspberry jam, divided

4cups thawed frozen whipped topping, divided

1(9-inch) prepared chocolate cookie crumb pie crust

1pint fresh raspberries, divided

 Preparation: 1.Place 4 ounces chocolate in microwavable bowl. Microwave on HIGH 1 to 1-1/2 minutes. Stir in 3 tablespoons jam until melted. Cool to room temperature.

2.Gently fold 1/2 cup whipped topping into chocolate mixture until blended. Fold 1-1/2 cups whipped topping into mixture. Spoon into pie crust and refrigerate.

3.Fold remaining 2 cups whipped topping into remaining 3 tablespoons jam. Fold in half of raspberries. Spread mixture over chocolate layer. Cover and refrigerate at least 6 hours.

4.Place remaining 2 ounces chocolate in microwavable 1-cup measure. Microwave on HIGH about 1 minute. Stir until smooth; drizzle over pie. Top with remaining raspberries.

 Tip: For a special touch, garnish the top of the pie with a slice of kiwi.