Chocolate-Raspberry Napoleons

• 1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
• 7 oz. BAKER'S Semi-Sweet Chocolate, divided
• 1 cup whipping cream
• 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup powdered sugar
• 2 Tbsp. raspberry-flavored liqueur
• 1 pkg. (6 oz.) fresh raspberries (about 1-1/2 cups)

1. Heat oven to 400 degrees F.
2. Unfold pastry sheet on lightly floured surface; cut along fold lines into 3 rectangles.
3. Cut each rectangle crosswise into 4 smaller rectangles; place on baking sheet.
4. Bake 15 min.
5. or until golden brown.
6. Remove to wire racks; cool completely.
7. Meanwhile, melt 6 oz.
8. chocolate as directed on package; set aside.
9. Beat whipping cream in medium bowl with mixer on high speed until soft peaks form.
10. Beat melted chocolate, cream cheese, powdered sugar and liqueur in large bowl with mixer on medium speed until well blended.
11. Whisk in whipped cream.
12. Split each pastry rectangle in half.
13. Spread each bottom half with 3 Tbsp.
14. chocolate mixture.
15. Cover with raspberries and pastry tops.
16. Melt remaining chocolate; drizzle over pastries.

pastry, chocolate, whipping cream, philadelphia cream cheese, powdered sugar, raspberryflavored liqueur, fresh raspberries

Taken from www.kraftrecipes.com/recipes/chocolate-raspberry-napoleons-120309.aspx (may not work)