If you love the sweet ricotta cheesiness of fresh cannoli, this no-bake raspberry pie will be right up your alley!
What You Need
Original recipe yields 8 servings
30 vanilla 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
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Let's 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.
Enjoy a serving of this easy-to-make pie as the perfect treat following an Italian dinner.
Top with toasted PLANTERS Sliced Almonds just before serving.
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.