Preparation

• If you haven't done so already, cook a pie crust as per package directions, remove from heat and allow to cool.
• In a saucepan over medium heat, melt the chocolate chips.
• Using a stand mixer, beat 4 oz of the cream cheese, then add in the melted chocolate and mix on low to combine. This is your chocolate layer.
• Pour the chocolate layer into the cooked pie crust and set aside.
• Wash stand mixer bowl and attachment, then add in the remaining 4oz of cream cheese and beat until smooth.
• Slowly add in the heavy whipping cream and again beat until the lumps are gone. If really thick, add in ¼ cup more heavy whipping cream.
• Add in the raspberry JELL-O powder and whip until peaks form, then spoon this layer over the chocolate layer.
• Refrigerate for at least 1 hour before serving.
• Add whipped topping layer, or in a pattern of your choosing. I suggest both actually.
• Top with fresh raspberries for garnish, and enjoy!