Instructions: In electric blender or food processor container, blend ricotta and 1/4 cup heavy cream until smooth. In small bowl, with electric mixer on high speed, beat remaining heavy cream until soft peaks form; set aside. In top of double boiler over hot, not boiling water, melt chips. stirring constantly. Remove from heat. Stir ricotta mixture into melted chips until blended; fold in whipped cream.

Arrange 1/2 cup raspberries or strawberries over bottom of pie crust; top with ricotta mixture. Freeze until firm, about 4 hours. Let stand at room temperature for 20 to 30 minutes for easier cutting. To serve, garnish with remaining fruit.

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