Shirley Ferguson —–CRUST—– 1 1/4 cups Vanilla wafer crumbs
1/2 cup Pecans — finely chopped
1/3 cup Butter — melted
3 tablespoons Sugar
1/3 cup Semi-sweet chocolate chips
—–FILLING—– 8 ounces Cream cheese — softened
3/4 cup Powdered sugar — sifted
1 teaspoon Vanilla
1 cup Whipping cream
20 ounces Raspberries — frozen*
1/2 cup Raspberry jam — seedless**
* 2 (10 oz.) boxes, defrosted and drained. ** Jam should be heated until melted. Crust: Combine all ingredients except chocolate chips. Mix until blended.Pat mixture on the bottom and sides of a buttered 9 inch pie pan. Bake at 350 degrees for about 8 minutes.Sprinkle the chocolate chips on top and return to oven for 1 minute to melt chocolate. Remove from oven and spread melted chocolate evenly on crust, forming a thin chocolate layer. Set aside to cool. Beat together the cream cheese, sugar and vanilla until light and fluffy. In a separate bowl, beat the cream until it is stiff. On the lowest speed, beat the whipped cream into the cream cheese mixture until blended. Pour into prepared crust. Stir together the raspberries and melted jam until fruit is evenly coated. Gently spread raspberries over cream mixture. Refrigerate. Note:When I double this, I double everything except the raspberries and use a 9X13 dish. After inviting 4 cooking instructors over for lunch one day, and wondering what I had gotten myself into (I was a nervous wreck – one of them was once with Pillsbury and the creator of their ready-made pie crusts) this is what I decided on for dessert. They all requested the recipe; so I thought it must be worth sharing it with my friends here.