White Chocolate-Berry Pie

• 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
• 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), divided
• 2 Tbsp. milk
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/3 cup powdered sugar
• 1 tsp. orange zest Safeway 1 lb For $0.79 thru 02/09
• 2 cups thawed COOL WHIP Whipped Topping
• 2 cups fresh raspberries

1. Prepare and bake crust in 9-inch pie plate as directed on package for 1-crust baked shell.
2. Cool.
3. Microwave 5 oz.
4. chocolate and milk in medium microwaveable bowl on HIGH 2 min.
5. or until chocolate is almost melted, stirring after 1 min.
6. Stir until completely melted.
7. Cool to room temperature.
8. Beat cream cheese, sugar and zest with mixer until well blended.
9. Add to chocolate mixture; beat with whisk until well blended.
10. Stir in COOL WHIP; spoon into crust.
11. Top with berries.
12. Melt remaining chocolate as directed on package; drizzle over berries.
13. Refrigerate 1 hour.

ready, s white chocolate, milk, philadelphia cream cheese, powdered sugar, orange zest, fresh raspberries

Taken from www.kraftrecipes.com/recipes/white-chocolate-berry-pie-52039.aspx (may not work)