Raspberry Ganache Pie - cooking recipe

Ingredients

1 1/4 cups Oreo cookie crumbs
1/4 cup butter, melted
1 cup Cool Whip Topping (do not thaw)
6 squares baker's semisweet chocolate, coarsely chopped
6 tablespoons kraft pure raspberry jam, divided
2 cups fresh raspberries
1 tablespoon water

Preparation

Combine baking crumbs and butter; press firmly onto bottom and up sides of 9-inch pie plate. Set aside.
Microwave whipped topping and chocolate in microwaveable bowl on HIGH 1 1/2 - 2 minutes or until chocolate is melted and mixture is well blended, stirring after 2 minutes. Stir in 2 tablespoons of the jam.
Pour into crust; cover. Refrigerate at least 4 hours or overnight.
Arrange raspberries on top of pie. Microwave remaining jam and and the water in microwaveable bowl on HIGH 30 seconds; stir until well blended. Brush over raspberries. Refrigerate at least 1 hour before serving. Store any leftover pie in refrigerator.
MAKE-AHEAD: Pie can be prepared ahead of time. Cover and freeze up to 2 days. Place in refrigerator to thaw about 2 hours before serving.