chocolate raspberry truffle cookie pie

How To Make chocolate raspberry truffle cookie pie

• 1

  Press the cookie dough evenly on the bottom and sides of a greased 10 inch pie plate. Bake at 375 degrees for 14 minutes. It will look undone, but do not over bake. Remove and let cool completely.
• 2

  Beat the creamy cheese until creamy. Add the softened butter, brownie mix, 1/2 cup raspberry preserves, and marshmallow cream and beat again. Stir in 1/2 cup Cool Whip. Spread in the bottom of the cooled cookie crust.
• 3

  Cover the filling with 2 cups Cool Whip. Heat the hot fudge for 10-15 seconds. Drizzle over the top of the pie. Repeat with the remaining preserves. Use the remaining Cool Whip to swirl around the edges of the pie. Decorate with fresh raspberries. Refrigerate a few hours before serving. Store in a sealed container in the refrigerator. Make 12 slices.
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