Fudge Berry Pie

Yield: 6-8 servings

Ingredients

2 pkgs. (10 oz. each) frozen sweetened raspberries, thawed

check corn syrup 1/4 cup corn syrup

1 carton (12 oz.) frozen whipped topping, thawed and divided

1 (9-inch) prepared chocolate crumb crust

1 pkg. (6 oz.) semi sweet chocolate chips

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Directions:

In a blender, process the berries until pureed. Pour into a large bowl. Add the corn syrup. Mix well. Fold in 2 cups of the whipped topping. Spoon into the crust. Freeze for 2 hours until firm.

In a saucepan, combine 1 cup of whipped topping and chocolate chips; cook and stir over low heat until smooth. Spread over filling. Cover and freeze for 4 hours or until firm. Remove from the freezer 30 minutes before serving. Serve with remaining whipped topping.

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