1 package frozen red raspberries in -- light syrup (10 oz ea)
2 squares semisweet chocolate
1 container whipped cream -- cheese (8 oz ea)
3 tablespoons coffee-flavor liqueur
1 tablespoon milk
1 teaspoon vanilla extract
1 1/2 cup heavy or whipping cream
2/3 cup vanilla wafers -- coarsely crumbled
fresh raspberries -- garnish
About 3 hours before
serving or early in day: Thaw frozen raspberries as label directs.
Meanwhile, grate semi-sweet chocolate. Reserve 1/4 cup grated
chocolate for garnish. 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
With wire whisk, fold remaining 1 cup whipped cream mixture.
Optional Presentation: Into individual 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 raspberies, 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 at least 2 hours to blend