Chocolate Raspberry Mousse Pie

Make-Ahead Time up to 1 day before serving

Final Prep and Cook Time 5 minutes

Makes 8 servings

6	ounces bittersweet or semisweet chocolate, chopped and divided
1/4	cup plus 2 tablespoons seedless raspberry jam, divided
4	cups thawed frozen whipped topping, divided
1	(9-inch) prepared chocolate cookie crumb pie crust
1	pint fresh raspberries, divided

Place 4 ounces chocolate in microwavable bowl. Microwave on HIGH 1 to 1-1/2 minutes. Stir in 3 tablespoons jam until melted. Cool to room temperature.
Gently fold 1/2 cup whipped topping into chocolate mixture until blended. Fold 1-1/2 cups whipped topping into mixture. Spoon into pie crust and refrigerate.
Fold remaining 2 cups whipped topping into remaining 3 tablespoons jam. Fold in half of raspberries. Spread mixture over chocolate layer. Cover and refrigerate at least 6 hours.
Place remaining 2 ounces chocolate in microwavable 1-cup measure. Microwave on HIGH about 1 minute. Stir until smooth; drizzle over pie. Top with remaining raspberries.

For a special touch, garnish the top of the pie with a slice of kiwi.

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Chocolate Raspberry Mousse Pie