| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Choco4 | 8 | servings | |
INGREDIENTS
| – crust- | ||
| 1 1/4 | c | Vanilla wafer crumbs |
| 1/2 | c | Pecans; finely chopped |
| 1/3 | c | Butter; melted |
| 3 | tb | Sugar |
| 1/3 | c | Semi-sweet chocolate chips filling- |
| 8 | oz | Cream cheese; softened |
| 3/4 | c | Powdered sugar; sifted |
| 1 | ts | Vanilla |
| 1 | c | Whipping cream |
| 20 | oz | Raspberries; frozen* |
| 1/2 | c | Raspberry jam; seedless** |
INSTRUCTIONS
* 2 (10 oz.) boxes, defrosted and drained. ** Jam should be heated until melted. Crust: Combine all ingredients except chocolate chips. Mix until blended. Pat mixture on the bottom and sides of a buttered 9 inch pie pan. Bake at 350 degrees for about 8 minutes. Sprinkle the chocolate chips on top and return to oven for 1 minute to melt chocolate. Remove from oven and spread melted chocolate evenly on crust, forming a thin chocolate layer. Set aside to cool. Beat together the cream cheese, sugar and vanilla until light and fluffy. In a separate bowl, beat the cream until it is stiff. On the lowest speed, beat the whipped cream into the cream cheese mixture until blended. Pour into prepared crust. Stir together the raspberries and melted jam until fruit is evenly coated. Gently spread raspberries over cream mixture. Refrigerate.. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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