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White chocolate and raspberries are a winning combination in this special occasion dessert.
Substitute a frozen 9-inch pastry shell, prepared as directed on package, for the homemade crust.
Warm remaining chocolate by microwaving it on HIGH for a few seconds or just until you can smudge it with your thumb. Hold the chocolate piece steadily, then draw a vegetable peeler slowly over the flat bottom of the chocolate piece, allowing a thin layer of chocolate to curl as it is peeled off the bottom to make delicate curls.
Prepare using drained thawed frozen rapberries.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.