>MAKE THE CHOCOLATE RASPBERRY MOUSSE:
Put chocolate in food processor
ake (cavity) with Raspberry Cream recipe .
(Red raspberry preserves may be substituted
about the size of a chocolate kiss.
Cook for eight
Have ready a 3-qt. trifle bowl or clear glass serving
inch chunks.
Line trifle bowl with 1/3 of
Pour milk into large bowl and add pudding mix.
Beat with whisk for 2 minutes or until well-blended.
Gently stir in 1 C whipped topping.
In trifle bowl (or 2-qt serving bowl), place brownie cubes in a layer to cover bottom of bowl.
Top with half the pudding mixture.
Top with half the raspberries.
Top with half the remaining whipped topping.
Repeat the layers.
Refrigerate for at least 1 hour or until serving.
Store leftovers in refrigerator.
ave about 1/2 cup raspberry puree; set it aside and
Add chocolate chips; stir until fully melted. Mix in raspberry preserves; stir
ream cheese and the melted chocolate, mixing until well blended. Add
Preheat oven to 325\u00b0.
Grease and flour a Bundt pan or 10-inch tube pan.
In a heavy medium saucepan, combine the chocolate, butter and coffee.
Cook over low heat, stirring until melted and smooth.
Remove the pan from the heat and cool for 15 minutes. Beat in the eggs.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
treaks remain.
In a trifle bowl, place half of the
Note: This recipe needs to be assembled 8
Break up the trifle sponges and place them in
n, around a 4-quart trifle bowl or a deep glass
nd spice. Mix well.
Trifle Assembly:
Clean and prepare
he 1/4 cup dark chocolate pieces. Spoon batter into prepared
nch pieces. Arrange in a trifle dish and sprinkle with sherry
Cut cooled cake into 1 inch cubes.
In a small bowl, beat cream cheese and sugar until smooth.
Fold in the whipped topping.
In a trifle bowl or other clear bowl, layer half of the cake pieces, 1 cup of raspberries, half of the cream cheese mixture and half of the chocolate.
Repeat layers and top with remaining cup of raspberries.
Refrigerate for 3 to 4 hours or overnight.
Let cool.
For the Trifle: In a small bowl combine