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Desserts

Raspberry "Cannoli" Pie

photo by:kraft
If you love the sweet ricotta cheesiness of fresh cannoli, this no-bake raspberry pie will be right up your alley!
time
prep:
20 min
total:
2 hr 20 min
servings
total:
8 servings

What You Need

30
 NILLA Wafers, finely crushed (about 1 cup)
2
Tbsp.  sugar
1/4
cup  butter, melted
1
cup  raspberries
1
cup  POLLY-O Original Ricotta Cheese
3/4
cup  cold milk
1
tsp.  lemon zest
1
pkg.  (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
2
cups  thawed COOL WHIP Whipped Topping
2
oz.  BAKER'S Semi-Sweet Chocolate, chopped

Make It

MIX wafer crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Spread raspberries onto bottom of crust; set aside.

BEAT cheese, milk and zest in large bowl with whisk until blended. Add dry pudding mix; beat 2 min. (Mixture will be thick.) Gently stir in COOL WHIP. Stir in chocolate. Spread evenly over raspberries.

REFRIGERATE 2 hours or until firm.

Kraft Kitchens Tips

Size-Wise
Enjoy a serving of this easy-to-make pie as the perfect treat following an Italian dinner.
Special Extra
Top with toasted PLANTERS Sliced Almonds just before serving.
Substitute
Prepare using 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding.
K:47266v0:148722
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