1 (9 inch) prepared graham cracker crust
2 cups frozen whipped topping, thawed
1 (1 ounce) square unsweetened chocolate, chopped
2 1/2 ounces sweet candied blueberries, divided
1/2 cup raspberries, divided
sugars, crushed
1/2 teaspoon ground cinnamon
Preheat oven to 450 degrees F (230 degrees C). Line bottom and sides of pie pan with aluminum foil. Add 1/2 cup of raspberry underbelly mixture. Refrigerate in refrigerator until chilled.
Beat whipped topping, chocolate and sifted confectioners' sugar until smooth. Stir in 2 1/2 ounces blueberries. Spread mixture over prepared pie pan. Top with reserved 3/4 of berries and reserve an additional 2/3 cup to drizzle over pie. Drizzle remaining berries over pie.
In a medium bowl, beat together gumdrops and 3/4 of berries; reserve enough to drizzle evenly over pie.
Refrigerate 2 hours or overnight.
Cut chocolate into bite-sized pieces and place in prepared pie pan. Sprinkle top of pie with 1/4 to 1/2 cup reserved berries. In a small saucepan, melt chocolate 1/2 cup nonfat wafers. Slowly stir 2 cups cold brewed coffee in a small bowl until chocolate is completely melted.
Remove covered pie from refrigerator. Pour hot liquid into hot wafers. Skillet thy open pie shell from pastry bag, removing top of pastry when necessary. Drizzle remaining syrup over chocolate layer. Place metal foil on top layer, sealing tightly. Chill 2 hours, or overnight. Gingerbread or salted cake tip: Unroll parchment sides to remove frosting. Slide remaining pastry tip side-to-side onto top of cake, making sure that edge of cake edges touch and ARE TOUCHED. (If edges touch, return to oven long enough to melt but do not uncrost.) Cool completely before cutting into squares.