Chocolate Raspberry Mousse Pie

6 ounces bittersweet or semisweet chocolate, chopped and divided
1/4 cup plus 2 tablespoons seedless raspberry jam, divided
4 cups thawed frozen whipped topping, divided
1 (9-inch) prepared chocolate cookie crumb pie crust
1 pint fresh raspberries, divided

Place 4 ounces chocolate in microwavable bowl. Microwave at HIGH for about 1 1/2 minutes. Stir in 3 tablespoons jam until melted. Cool to room temperature.

Gently fold 1/2 cup whipped topping into chocolate mixture until blended. Fold 1 1/2 cups whipped topping into mixture. Spoon into pie crust and refrigerate. Fold remaining 2 cups whipped topping into remaining 3 tablespoons jam. Fold in half of raspberries.

Spread mixture over chocolate layer. Cover and refrigerate at least 6 hours.

Place remaining 2 ounces chocolate in microwavable 1-cup measure. Microwave on HIGH about 1 minute. Stir until smooth; drizzle over pie. Top with remaining raspberries.

Makes 8 servings.