White Chocolate Raspberry Dazzle

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  • 35 min prep time
  • 3 hr 0 min total time
  • 8 ingredients
  • 8 servings

Ingredients

Crust

1
Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

4
oz white chocolate baking squares
2
tablespoons black raspberry liqueur
4
oz (half of 8-oz package) cream cheese, softened
1/3
cup powdered sugar
1
cup whipping cream, whipped

Topping

2
cups fresh raspberries
1
oz white chocolate baking squares

Directions

  1. 1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
  2. 2 In small microwavable bowl, microwave white chocolate and raspberry liqueur uncovered on Medium (50%) about 2 minutes or until almost melted. Stir until melted. Cool 10 minutes.
  3. 3 In medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until smooth. Beat in white chocolate mixture. Fold whipped cream into white chocolate mixture. Spread in bottom of cooled baked shell. Arrange raspberries on filling.
  4. 4 In small microwavable bowl, microwave 1 oz white chocolate uncovered on High until melted; drizzle over pie. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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