Spread preserves onto bottom of crust; top with 1 cup raspberries.
Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over raspberries in crust.
Refrigerate 3 hours or until firm. Top with remaining raspberries just before serving.
Enjoy the great taste of truffles in this deliciously simple pie that makes enough to feed a crowd at your next gathering.
Prepare using thawed frozen raspberries.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 55g
Dietary Fibers 3g
* 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.