Raspberry Cannoli Pie

• 30 vanilla wafers, finely crushed (about 1 cup)
• 2 Tbsp. sugar
• 1/4 cup butter, melted
• 1 cup raspberries
• 1 cup POLLY-O Original Ricotta Cheese
• 3/4 cup cold milk
• 1 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
• 2 cups thawed COOL WHIP Whipped Topping
• 2 oz. BAKER'S Semi-Sweet Chocolate, chopped

1. Mix wafer crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate.
2. Spread raspberries onto bottom of crust; set aside.
3. Beat cheese, milk and zest in large bowl with whisk until blended.
4. Add dry pudding mix; beat 2 min.
5. (Mixture will be thick.)
6. Gently stir in COOL WHIP.
7. Stir in chocolate.
8. Spread evenly over raspberries.
9. Refrigerate 2 hours or until firm.

vanilla wafers, sugar, butter, raspberries, pollyo original ricotta cheese, cold milk, lemon zest, chocolate

Taken from www.kraftrecipes.com/recipes/raspberry-cannoli-pie-148722.aspx (may not work)