| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pies &, Pastry | 9 | servings | |
INGREDIENTS
| 1 | c | Graham Cracker Crumbs |
| 3 | tb | Reduced-Calorie Margarine |
| 1 | tb | Sugar |
| 1/4 | ts | Ground Cinnamon |
| 1 1/2 | ts | Unflavored Gelatin |
| 1 | c | 1% Low-Fat Milk; Divided |
| 1/2 | c | Sugar |
| 2 1/2 | tb | Cornstarch |
| 2 | tb | Unsweetened Cocoa |
| 1/8 | ts | Salt |
| 1/4 | c | Semisweet Chocolate Chips |
| 3/4 | ts | Vanilla Extract |
| 1/4 | ts | Almond Extract |
| 1 1/2 | c | Cool Whip Lite(r); Thawed |
| 3 | c | Fresh Raspberries |
| 1/4 | c | Red Currant Jelly; Melted |
INSTRUCTIONS
Preheat oven to 350?. Combine first 5 ingredients, and stir well. Press mixture into bottom and up the sides of a 9-inch round removable-bottom tart pan. Bake at 350? for 11 minutes; cool on a wire rack. Combine gelatin and 1/4 cup milk in a bowl; set aside. Combine 1/2 cup sugar, cornstarch, cocoa, and salt in a saucepan. Gradually add 3/4 cup milk, stirring with a whisk. Bring to a boil over medium low heat, and cook 1 minute, stirring constantly. Remove from heat; add chocolate chips, stirring until chocolate melts. Stir in extracts. Add chocolate mixture to gelatin mixture (in bowl), stirring until gelatin dissolves. Place bowl over a large ice-filled bowl, stir 10 minutes or until cool; remove from ice-filled bowl. Add whipped topping, stirring gently until well-blended. Spoon evenly into tart shell. Arrange raspberries on top of tart. Gently brush raspberries with melted jelly. Chill 2 hours before serving. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Sep 15, 1999, converted by MM_Buster v2.0l.
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