Ingredients

1

                         crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

2

tablespoons orange juice

1

teaspoon unflavored gelatin

1 1/2

cups heavy whipping cream

6

oz white chocolate baking bars, finely chopped (from two 4-oz packages)

2

cups frozen whole raspberries, thawed, juice reserved (from 12-oz package)

1

tablespoon cornstarch

1

tablespoon sugar

1/2

cup semisweet chocolate chips (from 12-oz package)

1/4

cup heavy whipping cream

Fresh raspberries, as desired

White chocolate curls, as desired

Preparation

Heat oven to 450°F. Place pie crust in ungreased 10-inch tart pan with removable bottom. Press crust firmly against bottom and up side of tart pan; generously prick bottom and around side with fork.

Bake 10 to 12 minutes or until light brown; cool completely.

Add orange juice to 1 1/2- to 2-quart saucepan. Sprinkle gelatin on juice; let stand 5 minutes to soften. Stir in 3/4 cup of the whipping cream; heat over medium-low heat 2 to 3 minutes, stirring frequently, until gelatin is dissolved. Stir in white chocolate just until melted and smooth. Transfer to medium bowl; refrigerate about 30 minutes, stirring after 15 minutes, until cool but not set.

In blender or food processor, add thawed raspberries and any juice. Cover; blend until pureed. Set fine mesh strainer over 2-cup measuring cup. Press puree with spatula through strainer to measure 1/2 cup; discard seeds. In 1-quart saucepan, mix cornstarch and sugar. Gradually stir in raspberry puree. Cook over medium-low heat 2 to 4 minutes, stirring constantly, until mixture thickens; spread over crust. Refrigerate 20 minutes.

In chilled medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into cooled white chocolate mixture; mix well. Spoon and spread over chilled raspberry layer. Refrigerate about 1 hour or until filling is set.

In small microwavable bowl, microwave chocolate chips and 1/4 cup whipping cream on High 20 seconds; stir. Continue to microwave in 10-second increments just until chocolate chips can be stirred smooth; cool 5 minutes. Pour and spread over chilled white chocolate filling. Refrigerate at least 3 hours until chocolate topping is set.

Using sharp knife, cut into wedges, cleaning knife blade after each cut. Garnish each slice with fresh raspberries and white chocolate curls. Store covered in refrigerator.