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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Here's a creamy dessert that is simply luscious. My husband loves it, says Jean Smalls of Cooper City, Florida. I'm proud to serve it to company because it always draws raves, I can make it ahead of time, then top with additional berries and chocolate curls just before serving. Ingredients:
1 cup fresh raspberries |
1/2 teaspoon sugar |
3 packages (8 ounces each) cream cheese, softened |
1 can (14 ounces) sweetened condensed milk |
1 teaspoon vanilla extract |
4 eggs, lightly beaten |
1 cup (6 ounces) semisweet chocolate chips, melted and cooled |
2 graham cracker crusts (9 inches) |
chocolate curls and additional raspberries, optional |
Directions:
1. In a small bowl, combine raspberries and sugar; set aside. In a large bowl, beat the cream cheese, milk and vanilla until smooth. Add eggs; beat on low speed just until combined.
2. Divide cream cheese mixture in half. Add melted chocolate to one portion; beat on low just until blended. Pour half of the chocolate mixture into each crust. Stir reserved raspberry mixture into remaining cream cheese mixture; spoon over each chocolate layer.
3. Bake at 350° for 25-30 minutes or until center is almost set. Cool on wire racks for 1 hour. Chill for 4 hours or overnight. Garnish with chocolate curls and raspberries if desired. Yield: 2 pies (6-8 servings each).
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