1 (10 ounce) package frozen red raspberries in light syrup
2 (1 ounce) squares
1 (8 ounce) container whipped cream cheese
1 tablespoon milk
1 teaspoon vanilla extract
cups heavy or whipping cream
2/3 cup vanilla wafers, coarsely crumbled (about
Fresh raspberries (garnish)
About 3 hours before serving or early in day: Thaw frozen raspberries as label
Meanwhile, grate semi-sweet chocolate. Reserve 1/4 cup grated chocolate
In large bowl, with wire whisk or fork, beat cream cheese, coffee flavor
liqueur, milk, vanilla extract, and remaining grated chocolate until well blended.
In small bowl, with mixer at medium speed, beat heavy or whipping cream and confectioners'
sugar until stiff peaks forms. Reserve 2 cups mixture for topping.
With rubber spatula
or wire whisk, fold in remaining 1 cup whipped cream mixture.
Into 8 dessert glasses, place half of crumbled vanilla wafers; top with half
of cream mixture. Spoon half of thawed raspberries with their syrup over cheese
mixture; top with remaining vanilla wafers, remaining thawed raspberries, then with
remaining cheese mixture.
Spoon reserved whipped cream mixture into decorating bag with small rosette tube.
Pipe whipped cream around edge of each dessert glass. Sprinkle reserved grated chocolate
in center of each dessert.
Garnish with fresh raspberries.
Refrigerate for at least
2 hours to blend flavor.
Makes 8 servings.
Posted by Chyrel at Recipe Goldmine 10/9/2001 6:14 pm.