Raspberries and chocolate make a delicious flavor pair in this dessert.

Prep: 30 min - Bake: 20 min - Cool: 1 hr - Chill: 2 hr 15 min

1 1/4 cups Original Bisquick®
1/2 cup powdered sugar
1/2 cup finely chopped pecans
1/4 cup firm margarine, butter or spread*
1 tablespoon hot water
2/3 cup raspberry preserves, melted
1 cup whipping (heavy) cream
1 package (12 ounces) semisweet chocolate chips (2 cups)
2 tablespoons raspberry liqueur, if desired
1 pint (2 cups) raspberries
Whipped cream, if desired


1. Heat oven to 350°. Grease tart pan with removable bottom, about 9x1 inch, or springform pan, 9x3 inches. Mix Bisquick, powdered sugar and pecans in medium bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in hot water. Press mixture firmly in bottom of tart pan.

2. Bake 15 to 20 minutes or until set but not brown. Brush with 1/3 cup of the preserves. Cool completely.

3. Heat whipping cream and chocolate chips in 1-quart saucepan over medium heat, stirring constantly, until smooth; remove from heat. Stir in liqueur. Pour over crust; spread evenly. Refrigerate uncovered at least 2 hours until set.

4. Brush remaining 1/3 cup preserves over chocolate layer. Top with raspberries. Refrigerate uncovered at least 15 minutes before serving. Remove side of pan. Cut into wedges. Serve with whipped cream. Store covered in refrigerator.

Makes 8 servings

*If using spread, use only stick that has more than 65% vegetable oil.

Nutritional Info per 1 Serving: 600 calories (325 calories from fat); 36 g fat (15 g saturated); 35 mg cholesterol; 370 mg sodium; 70 g carbohydrate (6 g dietary fiber); 5 g protein

High Altitude (3500-6500 ft): Heat oven to 375°.

This recipe displayed with permission from General Mills, Inc.