Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Squares semisweet chocolate |
| \N \N | Or chocolate chips |
| ¼ cup | Water |
| 8 ounces | Tub of lite or fat free |
| \N \N | Cream cheese |
| ½ cup | Raspberry fruit spread |
| \N \N | [lite] |
| \N \N | Or more if desired |
| 12 ounces | Lite whipped topping |
| 2 tablespoons | Water |
| 36 \N | Fresh raspberries |
| 2 \N | Chocolate wafer cookies, |
| \N \N | Crushed |
Melt chocolate with water on low heat until almost melted, remove and stir until completely melted. [mixture will be thick.] Beat chocolate, cream cheese and ¼ cup fruit spread. Immediately stir in whipped topping until smooth. Spread in 8 or 9" pie plate; freeze 3 to 4 hours. Remove from freezer, let stand 15 minutes. Briefly heat and stir remaining fruit spread and water until well blended; garnish. From 3/19 Chocolate Chat.
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