Recipe from Keebler
Ingredients
- 1 package (6 oz.) fresh red raspberries, divided (about 1 1/4 cups total)
- 2 3/4 cup cold milk
- 2 packages (4-serving size each) vanilla flavor instant pudding & pie filling
- 1 graham cracker pie crust
- 2 ounces white baking chocolate or bittersweet chocolate, grated
Directions
- Reserve 16 raspberries for garnish. Set aside.
- In large bowl beat milk and pudding mix with wire whisk for 2 minutes. Fold in remaining raspberries. Spoon into crust. Arrange reserved raspberries around edge of pie. * Cover and refrigerate at least 2 hours or until set.
- Sprinkle chocolate in center of pie. Store in refrigerator.
- *Note: Pie can be presented alternately as photographed by replacing the directions as follows:
- In large blowl, beat milk and pudding mix with wire whisk for 2 minutes. Fold in remaining raspberries. Spoon into crust.
- Sprinkle chocolate in center of pie.
- Arrange reserved raspberries in center of pie. Cover and refrigerate at least 2 hours or until set.
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