Chocolate and Raspberry Tart

Ingredients

• 1 oz baker's chocolate white
• 3 Tbsp butter melted
• 3.9 oz jell-o chocolate flavor pudding instant
• 1 cup milk cold
• 12  raspberries fresh
• 0.3 cup raspberry jam seedless
• 4 oz baker's semi-sweet chocolate divided (6 oz.)
• 2 cups vanilla creme-filled chocolate sandwich cookies crushed finely
• 8 oz cool whip whipped topping divided thawed

Equipment

• bowl
• frying pan
• knife
• whisk
• microwave
• tart form

Directions

1. Spray 10-inch tart pan with removable bottom with cooking spray.
2. Combine cookie crumbs and butter; press onto bottom and up side of prepared pan. Refrigerate until ready to use.
3. 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.
4. Pour into crust. Refrigerate 1-1/2 hours.
5. 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.
6. Microwave jam in separate microwaveable bowl on HIGH 15 sec.; spread over pudding layer in crust. Cover with COOL WHIP mixture. Refrigerate 30 min.
7. Run knife around tart to loosen from rim of pan; remove rim. Melt white chocolate as directed on package; drizzle over tart.
8. Garnish with berries.