RASPBERRY AND CHOCOLATE PIE

Crust” l-l/4 cups vanilla wafer crumbs
l/2 cup pecans, finely chopped
l/3 cup butter, melted’
3 tbsps. sugar
l/3 cup choc. chips
Filling: 8 ozs. cream cheese, softened
3/4 cup powdered sugar, sifted’
l tsp. vanilla’
l cup whipping cream
20 ozs. frozen raspberries (2 l0 oz. boxes, defrosted and drained
l/2 cup seedless raspberry jam (should be heated until melted)
Crust: Combine all ingredients except choc. chips. Mix until blended. Pat mixture on bottom and sides of a buttered 9″ pie pan. Bake at 350 for about 8 mins. Sprinkle the choc. chips on top and return to oven for l min. to mel t chocolate. Remove from ovena nd spread melted chocolate evenly on curs,t forming a thin choc. layer. Set aside to cool. Beat together cream chees,e sugar and vanilla until light and fluffy. In a spearate bowl, beat cream until it is stiff. On the lowest speed, beat the whipped cream into the cream cheese mixture until blended. Pour into prepared crust. Stir together the raspberries and melted jam until fruit is evenly coated. Gently spread raspberries over cream mixture.
Refrigerate. CAN BE DOUBLED ALL INGREDIENTS EXCEPT ONLY L-L/2 OF RASPBERREIS AND PUT INTO A 9XL3 PAN. Prodigy