Description
Recipe & photo thanks to Robert Rothschild Farms.
Ingredients:
- 1 Prepared chocolate cookie crumb crust
- 2 cups Heavy whipping cream
- 2 Tbsp. Powdered (confectioners) sugar
- 1 tsp. Vanilla extract or paste
- 1 packet Unflavored gelatin
- 1 Tbsp. Warm water
- 1 jar Robert Rothschild Farm Raspberry Chocolate Dessert Topping, room temperature
- 1/2 pint Fresh raspberries
Instructions:
Combine gelatin and warm water. Let it sit for 1 - 2 minutes.
Add vanilla to cream. With a hand or stand mixer, blend on low.
Sift in powdered sugar and pour the gelatin mixture into the mixing bowl.
Increase the speed to medium-high and whip until stiff peaks form.
Spoon Raspberry Chocolate Dessert Topping into a medium bowl and stir to soften.
Gently fold in 1/3 of the whipped cream mixture.
Add the remaining cream, again, carefully folding to combine.
Transfer the mixture to the prepared crust.
Top or cover with plastic wrap and freeze for 2 - 3 hours, or overnight.
Let the pie rest at room temperature for 10 - 15 minutes before slicing.
Use a serrated knife dipped into hot water, then wiped dry, to cut. Repeat after each cut and serve.
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