White Chocolate Cream Pie

1. 1

   Place 7 cookies into a resealable plastic bag.

2. 2

   Seal the bag and crush the cookies with a rolling pin.

3. 3

   Pour the crushed cookies into a medium bowl.

4. 4

   Stir in the almonds and butter.

5. 5

   Press the mixture into the bottom and 1/4-inch up the side of a 9-inch pie plate.

6. 6

   Cut the remaining cookies in half.

7. 7

   Place the cookie halves, cut-side down, around the inside edge of the pie plate.

8. 8

   Refrigerate for 1 hour.

9. 9

   Heat the chocolate and 1/4 cup milk in a 1-quart heavy saucepan over medium low heat until the chocolate is melted and the mixture is smooth, stirring constantly.

10. 10

    Remove the saucepan from the heat and let cool to room temperature.

11. 11

    Combine the pudding mix and the remaining milk in a large bowl and stir according to the package directions.

12. 12

    Stir in the white chocolate mixture.

13. 13

    Fold in 1 cup Cool Whip topping.

14. 14

    Spoon the mixture into the cookie crust.

15. 15

    Refrigerate for 3 hours or until the filling is set.

16. 16

    Top the pie with the remaining whipped topping and raspberries.

17. 17

    Mound shaved chocolate in the center.

* Per serving · 4 servings · Values may vary.

No additional tips available.