Shelly's Recipe

RASPBERRY MOUSSE PIE

Category: Pies - Cream and Custard

1 1/2 cups cold milk
1 (3.4 oz) pkg instant cheesecake or vanilla pudding mix
1 (9 inch) chocolate crumb crust
1 1/2 tsp unflavored gelatin
2 tbsp cold water
1/2 cup seedless raspberry jam
1 tsp lemon juice
1 (8 oz) carton frozen whipped topping, thawed
Fresh raspberries and mint, optional

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Pour into crust; cover and refrigerate.

Sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20-30 seconds; stir and let stand for 1 minute or until gelatin is completely dissolved. Gradually whisk in jam and lemon juice. Chill for 10 minutes. Fold in the whipped topping. Spread over pudding.

Refrigerate for 2 hours or until set. Garnish with raspberries and mint if desired. Yield: 6-8 servings.