Ingredients

1 package Jell-O Chocolate Fudge Pudding Mix, small
1 package Jell-O Chocolate Pudding Mix, small
milk
9-inch graham cracker piecrust
Cool Whip Lite (optional)

Cooking Instructions

Preheat oven to 375 degrees F. Roll out pastry to an 11-inch circle. Line a 9-inch pie plate. Trim and flute edges. Prick bottom and sides with fork. Bake 15 minutes, or until golden brown. Cool completely on wire rack. Beat cream in small bowl on High until stiff peaks form; set aside. Combine cream cheese and vanilla in medium bowl; beat until light and fluffy. Blend in fruit spread, scraping sides of bowl frequently. Reserve 1/2 C. of whipped cream for garnish. Fold remaining whipped cream into cream cheese mixture until no white streaks remain. Spread evenly into cooled piecrust. Chill at least 2 hours. Just before serving, spoon reserved whipped cream around edge of pie. Garnish with raspberries and fresh mint leaves, if desired.
 
 
 "Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)