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Disclosure: This is a sponsored post for Driscoll’s and all opinions are 100% my own. Thank you for supporting the brands that I love.
When people first hear of my blog their first question is to ask if I have a culinary background. I tell them how my mother and grandmothers introduced me to cooking in the kitchen at a very young age. Canning, gardening and making homemade recipes was a part of my life and it’s those times that made me enjoy cooking and eating. More often than not I go back to those memories, but tend to forget about the memories or traditions that I’m making with my own kids. It wasn’t until I was making this recipe with my daughter that I realized she too was creating memories with me in the kitchen.
I had her cutting out the circles in the pie crust and while she was doing that I surprised her with an apron, one that had been sitting in our pantry just collecting dust. Her eyes lit up and I knew that it had touched her in a special way to be baking with her mom.
As Thanksgiving approaches many of us have our set traditions, but I’m sharing a new one today with these Raspberry White Chocolate Mousse Pie Stacks. It’s a white chocolate mousse with pureed raspberries folded in it and stacked between two baked pie crusts. I’ve teamed up with Driscoll’s to bring you a new tradition for the Thanksgiving holidays featuring raspberries.
Driscoll’s is a fourth generation, family owned company that has been in the business for over 100 years. They are the LEADING provider for berries of all kinds and we definitely enjoy them in our house. You may already be using them in a dessert, parfait or cereal, but don’t forget they are also great as a stand-alone snack for everyone in the family.
Check out www.driscolls.com/raspberry for more inspiration, recipes and sweepstakes for the holiday months.
Optional Toppings: raspberries
Tip: Let mousse sit overnight for best results.