Preparation Time: 10 minutes
Total Time: 2 hours 10 minutes

   1 6-ounce package fresh red raspberries, divided (about 1 1/4 cups total)
   2 3/4 cups cold milk
   2 packages (4 serving size each) vanilla instant pudding and pie filling
   1 graham cracker pie crust
   2 ounces white baking chocolate or bittersweet chocolate, grated


1. Reserve 16 raspberries for garnish. Set aside.

2. In large bowl beat milk and pudding mix with wire whisk for 2 minutes. Fold in remaining raspberries. Spoon into crust. Arrange reserved raspberries around edge of pie. * Cover and refrigerate at least 2 hours or until set.

3. Sprinkle chocolate in center of pie. Store in refrigerator.

*Note: Pie can be presented alternately as photographed by replacing the directions as follows:

2. In large blowl, beat milk and pudding mix with wire whisk for 2 minutes. Fold in remaining raspberries. Spoon into crust.

3. Sprinkle chocolate in center of pie.

4. Arrange reserved raspberries in center of pie. Cover and refrigerate at least 2 hours or until set.

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