White Chocolate Raspberry Pie

1 9" pie crust, baked and cooled 1-2/3 cups milk 1 tsp. unflavored gelatin 1 (3-oz.) pkg. vanilla pudding and pie filling mix (not instant) 3/4 cup white vanilla milk chips 1 cup whipping cream Topping 2 cups fresh raspberries 1/4 cup white vanilla milk chips 2 tsp. oil In medium heavy saucepan, combine milk and gelatin; mix well. Let stand 5 minutes. Stir in pudding mix. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat and let stand 5 minutes. Add 3/4 cup vanilla milk chips to pudding mixture; stir until melted. Place plastic wrap over surface of pudding and refrigerate 1 hour to cool. In small bowl, beat whipping cream until stiff peaks form. Fold 1/3 of whipped cream into cooled pudding mixture. Fold in remaining whipping cream. Spoon pudding mixture into cooled baked pie shell; spread evenly. Place raspberries on filling. In small saucepan, heat 1/4 cup vanilla milk chips and oil over very low heat until melted, stirring constantly until smooth. Drizzle over raspberries. Refrigerate at least 3 hours or until serving time.