The other day I ran across a jar of Chocolate-Raspberry Sauce that had been languishing in my cupboard for way too long.
Deciding something must be done with it, I came up with the following recipe.
Warning: it is rich, and chocolate-y and pretty tasty, if I do say so myself.
Ingredients
Chocolate covered Ritz crackers - hello yumminess!
Smash them into tiny little pieces. I used a Ziploc bag and a the flat side of a measure cup as my preferred method of whacking them to bits.
Mix Mousse according to package directions. Try not to lick the beaters.
Sprinkle crushed Ritz crackers on the bottom of a pie pan.
Spread half of the Mousse onto the cracker crust.
Mix remaining Mousse with 1 1/2 cups of whipped cream of whipped topping. If you use fresh whipped cream, make sure it is stiff. Spread over top of Mousse in pan.
Pour Chocolate-Raspberry Sauce over the top of the pie. I nuked mine for just a few seconds so it would actually pour.
By the time the sauce was on, it was this beautiful swirl of chocolatey goodness.
Top with berries then line crackers around edge of pan.
Ta Da!
Chocolate Raspberry Ritzy Pie
1 box Fudge Covered Ritz Crackers
1 package Mousse Mix
1 1/2 cups whipping cream or whipped topping
1 jar chocolate-raspberry sauce
Raspberries
Smash 12 of the crackers then line bottom of pie pan with crumbs.
Make Mousse mix according to package directions. Pour half into pie pan. Mix remaining half with whipped cream. Layer on top of Mousse mix in pan.
Top with chocolate-raspberry sauce. (If you can’t find chocolate raspberry sauce, mix raspberry syrup with chocolate sauce. You’ll need about 1 cup).
Garnish with raspberries and remaining crackers.
Refrigerate for at least two hours or until Mousse is completely set .
Serve and enjoy!
She Who Loves Chocolate and Raspberries
Savvy Entertaining 