Raspberry Ganache Pie

• 1-1/4 cups Oreo Baking Crumbs
• 1/4 cup butter, melted
• 1-1/4 cups Cool Whip Whipped Topping (Do not thaw.)
• 6 oz. Baker's Semi-Sweet Chocolate, coarsely chopped
• 6 Tbsp. Kraft Pure Raspberry Jam, divided
• 2 cups fresh raspberries
• 1 Tbsp. water

1. Mix crumbs and butter; press onto bottom and up side of 9-inch pie plate.
2. Microwave Cool Whip and chocolate in microwaveable bowl on HIGH 2 min.
3. or until chocolate is completely melted and mixture is well blended when stirred.
4. Add 2 Tbsp.
5. jam; mix well.
6. Pour into crust.
7. Refrigerate 4 hours.
8. Arrange berries on pie.
9. Microwave remaining jam and water in microwaveable bowl 30 sec.
10. ; stir until well blended.
11. Brush onto berries.
12. Refrigerate 1 hour.

baking crumbs, butter, chocolate, raspberry, fresh raspberries, water

Taken from www.kraftrecipes.com/recipes/raspberry-ganache-pie-106380.aspx (may not work)