Ingredients
- 24 chocolate sandwich cookies, finely crushed
- 3 tbsp butter or margarine, melted
- 6 oz BAKER'S Semi-Sweet Chocolate, divided
- 37/8 oz JELL-O chocolate instant pudding
- 1 cup cold milk
- 8 oz COOL WHIP Whipped Topping (Do not thaw.)
- 1/4 cup seedless raspberry jam, divided
- 12 fresh raspberries
Directions
SPRAY 10-inch tart pan with removable bottom with cooking spray. Mix cookie crumbs and butter; press onto bottom and up side of prepared pan. Refrigerate until ready to use.
MELT 2 oz. semi-sweet chocolate as directed on package. Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in melted chocolate, then 1 cup COOL WHIP until blended. Pour into crust. Refrigerate 1-1/2 hours.
MICROWAVE remaining semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 3 min., stirring after 2 min. Stir until chocolate is completely melted and mixture is well blended. Cool 10 min.
MICROWAVE jam in separate microwaveable bowl on HIGH 15 sec.; spread over pudding layer in crust. Cover with COOL WHIP mixture. Refrigerate 30 min.
REMOVE tart from side of pan. Melt white chocolate as directed on package; drizzle over tart. Garnish with berries.
Size-Wise: A slice of this tart goes a long way on chocolate flavor.
Variation: Prepare using seedless strawberry jam and substituting 6 halved fresh strawberries for the raspberries.
How to Easily Drizzle Melted Chocolate: Melt BAKER'S Baking Chocolate as directed on package. Use a teaspoon to drizzle chocolate back and forth over dessert in desired design. Or, spoon melted chocolate into small resealable plastic bag; press out excess air and seal bag. Cut small piece (about 1/8 inch) from one of the bottom corners of bag. Use bag to drizzle chocolate over dessert.
