Beat butter and 1/2 cup granulated sugar in large bowl with mixer until light and fluffy. Gradually add 2 cups flour, mixing well after each addition. Shape dough into ball, then press onto bottom and 1/2 inch up sides of 13x9-inch pan. Refrigerate 30 min.
Meanwhile, melt chocolate as directed on package; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag. Use to draw 32 (1-inch) flowers on waxed paper-covered baking sheet as shown in photo. Refrigerate until ready to use.
Bake crust 15 to 20 min. or until lightly browned. Cool completely.
Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add remaining granulated sugar, remaining flour, eggs and lime juice; whisk until blended. Pour over crust.
Bake 30 to 35 min. or until center is set. Cool completely.
Sprinkle powdered sugar over dessert just before serving. Arrange chocolate flowers on top of dessert; place raspberries in centers of flowers.
Prepare using JELL-O Lemon Flavor Gelatin, and substituting lemon juice for the lime juice.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.