1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/4 cup seedless raspberry jam
1 oz. BAKER'S White Chocolate
12 fresh raspberries
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Let's Make It
Spray 10-inch tart pan with removable bottom with cooking spray. Combine 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 2 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.
Run knife around tart to loosen from rim of pan; remove rim. Melt white chocolate as directed on package; drizzle over tart. Garnish with berries.
Use 1 pkg. (3.9 oz.) JELL-O SIMPLY GOOD Chocolate Flavor Pudding
A slice of this delicious tart goes a long way on chocolate flavor.
Prepare using seedless strawberry jam, and substituting 6 halved fresh strawberries for the raspberries.
If you don't have a tart pan, use a plastic wrap-lined 9-inch round pan instead. Prepare tart as directed. Use plastic wrap handles to remove tart from pan before cutting to serve.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 2g
* 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.