INGREDIENTS

INSTRUCTIONS

Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to
400 degrees. Unfold pastry sheet on lightly floured surface. Cut into
3 strips along fold marks. Cut each strip into 6 rectangles. Place on
baking sheet. Bake 15 minutes or until golden. Remove from baking
sheet. Cool on wire rack. In microwave-safe bowl, microwave chocolate
and milk on High for 1 1/2 minutes or until chocolate is almost
melted, stirring halfway through heating. Stir until chocolate is
completely melted. Cool to room temperature. Beat cream cheese and
confectioners' sugar with electric mixer at low speed until smooth.
Beat into chocolate mixture. Fold in whipped cream until well  blended.
Split pastries into 2 layers. Spread 18 halves with jam.  Spread
chocolate mixture over jam. Top with remaining halves.  Refrigerate 30
minutes. In bowl, mix raspberries and sugar, stirring  until berries
are defrosted. Garnish pastry with additional  confectioners' sugar.
Serve with raspberry sauce if desired. Per  serving: 283 Calories; 17g
Fat (51% calories from fat); 2g Protein;  34g Carbohydrate; 47mg
Cholesterol; 46mg Sodium  Recipe by: Pepperidge Farm leaflet  From The
Chocolate Archives, Dec 1997, http://www.choco.com

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Nutrition (calculated from recipe ingredients)
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Calories: 159
Calories From Fat: 61
Total Fat: 7.4g
Cholesterol: 10.7mg
Sodium: 38.5mg
Potassium: 84.1mg
Carbohydrates: 24.9g
Fiber: 3.3g
Sugar: 6.3g
Protein: 1.7g