Raspberry Mousse Pie

• 1-1/2 cups cold milk
• 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
• 1 chocolate crumb crust (9 inches)
• 1-1/2 teaspoons unflavored gelatin
• 2 tablespoons cold water
• 1/2 cup seedless raspberry jam
• 1 teaspoon lemon juice
• 1 carton (8 ounces) frozen whipped topping, thawed
• Fresh raspberries and mint, optional

1. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Pour into crust; cover and refrigerate.
2. Sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20-30 seconds; stir and let stand for 1 minute or until gelatin is completely dissolved. Gradually whisk in jam and lemon juice. Chill for 10 minutes. Fold in the whipped topping. Spread over pudding.
3. Refrigerate for 2 hours or until set. Garnish with raspberries and mint if desired.

cold milk, chocolate, unflavored gelatin, cold water, seedless raspberry jam, lemon juice, frozen whipped topping, fresh raspberries

Taken from www.tasteofhome.com/recipes/raspberry-mousse-pie/ (may not work)