1. Place chocolate wafers in a food processor, and process until finely ground. Place the chopped chocolate in a small microwave-safe bowl. Microwave at HIGH for 45 seconds or until chocolate melts, stirring every 15 seconds. Add melted chocolate and oil to processor; process until well combined. Gently press the mixture into bottom of a 9-inch pie plate or removable-bottom tart pan coated with cooking spray. Place in freezer for 15 minutes or until set.
2. Place cream cheese, sugar, and vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Carefully spread over bottom of crust. Place fruit spread in a large microwave-safe bowl; microwave at HIGH 10 seconds or until softened. Add Chambord and juice; stir with a whisk until smooth. Add berry halves; toss to combine. Arrange berry halves over pie. Chill for 30 minutes before serving.
CALORIES: 294 FAT: 11.5g (sat:5.5g, mono:2.9g, poly:0.9g) PROTEIN: 4.3g
CARB: 41.5g FIBER: 1.8g CHOL: 19mg IRON: 0.9mg SODIUM: 225mg
Go to full version of