1 c Graham Cracker Crumbs
3 tb Reduced-Calorie Margarine
1 tb Sugar
1/4 ts Ground Cinnamon
1 1/2 ts Unflavored Gelatin
1 c 1% Low-Fat Milk; Divided
1/2 c Sugar
2 1/2 tb Cornstarch
2 tb Unsweetened Cocoa
1/8 ts Salt
1/4 c Semisweet Chocolate Chips
3/4 ts Vanilla Extract
1/4 ts Almond Extract
1 1/2 c Cool Whip Lite(r); Thawed
3 c Fresh Raspberries
1/4 c Red Currant Jelly; Melted
Preheat oven to 350?. Combine first 5 ingredients, and stir well.
Press mixture into bottom and up the sides of a 9-inch round
removable-bottom tart pan. Bake at 350? for 11 minutes; cool on a
wire rack. Combine gelatin and 1/4 cup milk in a bowl; set aside.
Combine 1/2 cup sugar, cornstarch, cocoa, and salt in a saucepan.
Gradually add 3/4 cup milk, stirring with a whisk. Bring to a boil
over medium low heat, and cook 1 minute, stirring constantly. Remove
from heat; add chocolate chips, stirring until chocolate melts. Stir
in extracts. Add chocolate mixture to gelatin mixture (in bowl),
stirring until gelatin dissolves. Place bowl over a large ice-filled
bowl, stir 10 minutes or until cool; remove from ice-filled bowl. Add
whipped topping, stirring gently until well-blended. Spoon evenly
into tart shell. Arrange raspberries on top of tart. Gently brush
raspberries with melted jelly.
Chill 2 hours before serving.
Yields
9 servings