Summertime Choco-Cream Tart - cooking recipe

Ingredients

Pecan Crust (recipe follows)
1 c. (1/2 pt.) whipping cream
1/4 c. sugar
1 3/4 c. (10 oz. pkg.) Hershey's semi-sweet chocolate chunks
1 tsp. vanilla extract
2 c. frozen nondairy whipped topping, thawed
assorted fresh fruit

Preparation

Prepare Pecan Crust; cool completely on wire rack.
In large microwave-safe bowl, stir together whipping cream and sugar. Microwave at High for 1 1/2 to 2 minutes or just until mixture begins to boil.
Stir in chocolate chunks until chunks are melted and mixture is smooth.
Stir in vanilla.
Refrigerate until mixture is completely cool and thickened slightly.
Beat just until mixture stiffens and lightens in color; spread evenly over cooled crust.
Cover; refrigerate until firm.
Spread with whipped topping; garnish with fresh fruit.
Serve cold. Refrigerate leftover dessert.
Makes 10 to 12 servings.