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Filling:
Topping:
In a saucepan, combine sugar and cornstarch. Stir in the raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into shell; refrigerate. In a mixing bowl, beat cream cheese, sugar, and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. Melt chocolate and butter; cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in refrigerator. TIP: As chocolate begins to set but before it hardens, score the chocolate layer into 6 or 8 even pieces to make serving easier. Makes 6-8 servings. |
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Last Update: 2006-11-07 J. Brent Oliver ![]() |