Directions
WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth. Pour into large bowl. Refrigerate for 30 minutes until cool. Gently stir in 2 cups whipped topping.
REFRIGERATE for 2 hours until thickened. Sprinkle 1 cup raspberries over crust. Spoon chilled chocolate mousse over raspberries. Dollop remaining 1 cup whipped topping on center of pie; top with remaining raspberries.
Nutritional Information
- Serving Size
1/8 servings of recipe
- Calories 590
- Calories from Fat 320
* Percent Daily Values are based on a 2000 calorie diet.
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% Daily Value *
- Total Fat 36g 55%
- Saturated Fat 21g 103%
- Cholesterol 70mg 23%
- Sodium 250mg 10%
- Carbohydrates 63g 21%
- Dietary Fiber 6g 24%
- Sugars 48g
- Protein 9g
- Vitamin A 6%
- Vitamin C 10%
- Calcium 15%
- Iron 6%