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Categories:
vanilla wafers sugar butter raspberries POLLY-O Original Ricotta Cheese cold milk lemon zest chocolate
Viewed: 27 - Published at: 7 years agoIngredients
- 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
Method
- Mix wafer crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate.
- Spread raspberries onto bottom of crust; set aside.
- Beat cheese, milk and zest in large bowl with whisk until blended.
- Add dry pudding mix; beat 2 min.
- (Mixture will be thick.)
- Gently stir in COOL WHIP.
- Stir in chocolate.
- Spread evenly over raspberries.
- Refrigerate 2 hours or until firm.
