White Chocolate Raspberry Pie

From MARTHA WHITE
Makes 8 servings

WOW! Yes Please!

INGREDIENTS

Crust

1 (7 ounce) package MARTHA WHITE Wild berry Flavored Muffin Mix
1/2 cup toasted sliced almonds, finely chopped
4 tablespoons cold butter, cut into pieces

Filling
1 cup white baking chips
1 (8 ounce) package cream cheese
1 tablespoon milk
1/4 teaspoon almond extract, optional
2 cups frozen whipped topping, thawed
6 ounces fresh red raspberries
Fresh blueberries and mint, optional

DIRECTIONS

1.HEAT oven to 350 degrees. Spray 9-inch pie plate with no-stick cooking spray. Combine muffin mix, almonds and butter in large bowl. Cut in butter with a pastry blender or fork until crumbly. Press evenly in bottom and up sides of prepared pie plate.

2.BAKE 12 to 15 minutes or until light golden brown. If crust is slightly puffy, gently press down with back of wooden spoon. Cool.

3.MICROWAVE white baking chips in uncovered microwave-safe bowl on MEDIUM HIGH power for 1 minute. Stir. If necessary, microwave in 10 to 15 second increments, stirring just until melted. Cool slightly. Beat melted chips, cream cheese, milk, and almond extract, if desired, in large bowl on medium high speed of electric mixer until creamy. Fold in whipped topping.

4.SPOON into cooled crust. Chill 3 to 4 hours or until serving time. Arrange raspberries over filling. Garnish with blueberries and fresh mint, if desired.

Find this recipe and more holiday treats at hungryjack.com