Berry-Chocolate Tart

• 24 vanilla creme-filled chocolate sandwich cookies, finely crushed (2 cups)
• 3 Tbsp. butter, melted
• 6 oz. Baker's Semi-Sweet Chocolate, divided
• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 1 cup cold milk
• 3 cups thawed Cool Whip Light Whipped Topping, divided
• 1/4 cup seedless raspberry jam
• 1 oz. Baker's White Chocolate
• 12 fresh raspberries

1. Spray 10-inch tart pan with removable bottom with cooking spray.
2. Mix cookie crumbs and butter; press onto bottom and up side of prepared pan.
3. Refrigerate until ready to use.
4. Melt 2 oz.
5. semi-sweet chocolate as directed on package.
6. Beat pudding mix and milk in medium bowl with whisk 2 min.
7. (Pudding will be thick.)
8. Stir in melted chocolate, then 1 cup Cool Whip until blended.
9. Pour into crust.
10. Refrigerate 1-1/2 hours.
11. Microwave jam in separate microwaveable bowl on HIGH 15 sec.
12. ; spread over pudding layer in crust.
13. Refrigerate 10 min.
14. Microwave remaining semi-sweet chocolate and Cool Whip in microwaveable bowl on HIGH 2 min., stirring after 2 min.
15. Stir until chocolate is completely melted and mixture is well blended.
16. Cool 10 min.
17. Spread over jam layer in crust.
18. Refrigerate until ready to serve.
19. Remove tart from side of pan.
20. Melt white chocolate as directed on package; drizzle over tart.
21. Garnish with berries.

vanilla creme, butter, chocolate, cold milk, topping, seedless raspberry jam, chocolate, fresh raspberries

Taken from www.kraftrecipes.com/recipes/berry-chocolate-tart-138731.aspx (may not work)