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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This versatile recipe can be made with either raspberries or strawberries, whatever's in season. Combined with chocolate and marshmallows, it's a tasty and pretty dessert. -Patricia York, Phillipsburg, New Jersey Ingredients:
2 tablespoons seedless red raspberry preserves |
2 individual graham cracker shells |
3 tablespoons heavy whipping cream |
1/3 cups semisweet chocolate chips |
2 tablespoons marshmallow creme |
16 fresh raspberries |
Directions:
1. In a small saucepan, heat preserves until melted; stir. Spoon into graham cracker shells. In another saucepan, bring cream to a boil. Remove from the heat; stir in the chocolate chips until melted and smooth. Spoon into shells.
2. Heat marshmallow creme just until softened; drop by teaspoonfuls onto chocolate. Cut through with a knife to swirl. Arrange raspberries around the outer edge of crusts. Refrigerate until serving. Yield: 2 servings.
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