Easy Chocolate Raspberry Truffle Pudding Pie Food

CHOCOLATE RASPBERRY PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

EASY CHOCOLATE-RASPBERRY TRUFFLE PUDDING PIE

Steps:

• Spread preserves onto bottom of crust; top with 1 cup raspberries.
• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over raspberries in crust.
• Refrigerate 3 hours or until firm. Top with remaining raspberries just before serving.

SMART-CHOICE EASY RASPBERRY TRUFFLE PUDDING PIE

Steps:

• Spread preserves onto bottom of crust; top with 1 cup raspberries.
• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over raspberries in crust.
• Refrigerate 3 hours or until firm. Top with remaining raspberries just before serving.

CHOCOLATE-RASPBERRY TRUFFLES

Steps:

• In a saucepan bring to the cream just to a boil over moderate heat and remove from heat.
• Add chocolate, stirring, until smooth.
• Let cool slightly and add butter, bit by bit, stirring until smooth.
• Stir in jam, Chambord and a pinch of salt and transfer to a bowl.
• Chill, covered, for 4 hours, or until firm.
• Form mixture by heaping teaspoons into balls and roll in cocoa powder.
• Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
• Keep in an airtight container, chilled, for up to 2 weeks.

RASPBERRY TRIFLE

Steps:

• Cut cake into 1 inch cubes.
• Prepare pudding according to directions on package.
• Fold half of the Cool Whip into the pudding.
• Place 1/3 of the cake cubes in a 2 quart serving bowl; dot with 1/2 of the raspberry preserves.
• Layer 1/2 of the raspberies and 1/2 of the pudding mixture over this.
• Continue layering with 1/3 of the cake cubes, the remaining preserves, raspberries and pudding mixture.
• Top with remaining cake cubes and whipped topping.
• Cover and refrigerate at least 3 hours.
• Sprinkle with almonds before serving.
• *Youmay have a variation of this using omit raspberry preserves and raspberries.
• add 1 tsp. rum flavoring into the pudding mixture, and 2 cups fresh of 12 oz. frozen (thawed) blueberries.

RASPBERRY TRIFLE

Steps:

• Arrange one-third of sliced cake in the bottom of a trifle dish or large decorative bowl. , Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place. , Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries.

CHOCOLATE RASPBERRY TRIFLE

Steps:

• Pour milk into large bowl and add pudding mix.
• Beat with whisk for 2 minutes or until well-blended.
• Gently stir in 1 C whipped topping.
• In trifle bowl (or 2-qt serving bowl), place brownie cubes in a layer to cover bottom of bowl.
• Top with half the pudding mixture.
• Top with half the raspberries.
• Top with half the remaining whipped topping.
• Repeat the layers.
• Refrigerate for at least 1 hour or until serving.
• Store leftovers in refrigerator.

FIVE-MINUTE TRIFLE

Steps:

• In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Cut the cake into 1-in. cubes; place in a 2-qt. glass bowl. Top with raspberries and pudding. Cover and refrigerate until serving. Garnish with whipped topping and additional raspberries.

EASY CHOCOLATE RASPBERRY TRUFFLE PIE

Steps:

• Microwave chocolate and whipping cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended.
• Pour into crust. Refrigerate 4 hours.
• Arrange berries over chocolate layer. Microwave jam and water in microwaveable bowl on HIGH 30 sec.; stir until blended. Brush over berries.

RASPBERRY CHOCOLATE TRIFLE

Steps:

• Mix pudding and milk as pkg directs, chill.
• Cut cake into 1 inch cubes.
• Put half the cubes in a 2qt glass bowl.
• Gently stir together raspberries and jam.
• Spoon half over cake cubes.
• Pour half the pudding over the raspberries.
• Do the layers again.
• Chill until ready to serve, serve with whipped topping.