Chocolate Almond Raspberry Cream Pie

Yield: 6 servings

1 baked 9" pastry shell
2 envelopes (1.3 ounces) whipped topping mix
1 ½ cups milk
2 packages (4 ½ ounces) chocolate instant pudding and pie filling mix
¼ cup amaretto liqueur or a raspberry liqueur
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee powder, dissolved in 2 teaspoons water
1 ½ cups fresh or thawed frozen raspberries, divided
1 container (8 ounces) frozen whipped topping, thawed
chocolate shavings, as a garnish

In a medium bowl using an electric mixer, prepare the whipped topping mix according to package directions.  Add milk, pudding mix, amaretto liqueur, cocoa and the coffee-water mixture. Beat for 2 minutes at high speed. Pour into the baked pie shell. Top with 1 cup of the raspberries. (if using thawed, frozen berries, blot them with paper towels to remove excess moisture.) Top with thawed frozen whipped topping, the remaining raspberries and shaved chocolate. Chill in the refrigerator for at least 4 hours.

Variation: Strawberries are a delicious substitute for the raspberries.