2 Tbsp. seedless red raspberry preserves
2 individual graham cracker shells
3 Tbsp. whipping cream
1/3 c. semisweet chocolate chips
2 Tbsp. marshmallow cream
16 fresh raspberries
In saucepan or microwave, heat preserves until melted; stir. Spoon into graham cracker shells. In small saucepan, bring cream to boil. Remove from heat; stir in chocolate chips until melted and smooth. Spoon into shells. Heat marshmallow crème just until softened; drop by tsp. onto chocolate. cut through with knife to swirl marshmallow crème. Place raspberries around outer edge of crust. Refrigerate until serving.
Yield: 2 servings. (05 13 11)