Title: Eelgant Chocolate Raspberry Pie
Categories: Dessert
Yield: 8 Servings

1 pk (4-serving size) Jell-O
-brand gelatin; raspberry
-flavor
1 1/4 c Boiling water
1 pt Vanilla ice cream; softened
1 Packaged chocolate crumb
-crust
3 tb Parkay margarine
2 Squares Baker's semi-sweet
-chocolate
Cool Whip whipped topping;
-thawed (optional)
Raspberries (optional)

DISSOLVE gelatin in boiling water. Spoon in ice cream, stirring until
melted and smooth. Chill until slightly thickened, about 10 minutes. Pour
into crust. Chill until firm, about 2 hours.

MELT margarine with chocolate; cool. Spread over pie. Chill until
chocolate mixture hardens. Garnish with whipped topping and raspberries, if
desired.

Note: For ease in serving, let pie stand 5 minutes after spreading on
chocolate. With knife, lightly score pie into serving-size pieces. Chill as
directed above.

MAKES 8 servings, Prep time: 15 minutes, Chill time: 2-1/2 hours

From . Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.