Raspberry Ganache Pie

• 1 1/4 cups Oreo cookie crumbs
• 1/4 cup butter, melted
• 1 cup Cool Whip Topping (do not thaw)
• 6 squares baker's semisweet chocolate, coarsely chopped
• 6 tablespoons kraft pure raspberry jam, divided
• 2 cups fresh raspberries
• 1 tablespoon water

1. Combine baking crumbs and butter; press firmly onto bottom and up sides of 9-inch pie plate. Set aside.
2. Microwave whipped topping and chocolate in microwaveable bowl on HIGH 1 1/2 - 2 minutes or until chocolate is melted and mixture is well blended, stirring after 2 minutes. Stir in 2 tablespoons of the jam.
3. Pour into crust; cover. Refrigerate at least 4 hours or overnight.
4. Arrange raspberries on top of pie. Microwave remaining jam and and the water in microwaveable bowl on HIGH 30 seconds; stir until well blended. Brush over raspberries. Refrigerate at least 1 hour before serving. Store any leftover pie in refrigerator.
5. MAKE-AHEAD: Pie can be prepared ahead of time. Cover and freeze up to 2 days. Place in refrigerator to thaw about 2 hours before serving.

cookie crumbs, butter, topping, chocolate, raspberry, fresh raspberries, water

Taken from www.food.com/recipe/raspberry-ganache-pie-405974 (may not work)