Preheat oven to 350?. Combine first 5 ingredients, and stir well. Press mixture into bottom and up the sides of a 9-inch round removable-bottom tart pan. Bake at 350? for 11 minutes; cool on a wire rack. Combine gelatin and 1/4 cup milk in a bowl; set aside. Combine 1/2 cup sugar, cornstarch, cocoa, and salt in a saucepan. Gradually add 3/4 cup milk, stirring with a whisk. Bring to a boil over medium low heat, and cook 1 minute, stirring constantly. Remove from heat; add chocolate chips, stirring until chocolate melts. Stir in extracts. Add chocolate mixture to gelatin mixture (in bowl), stirring until gelatin dissolves. Place bowl over a large ice-filled bowl, stir 10 minutes or until cool; remove from ice-filled bowl. Add whipped topping, stirring gently until well-blended. Spoon evenly into tart shell. Arrange raspberries on top of tart. Gently brush raspberries with melted jelly. Chill 2 hours before serving. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn"
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|Serving Size: 1 Serving (101g)|
|Recipe Makes: 9 servings|
|Calories from Fat: 41 (16%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 95.7mg||3 %|
|Potassium 139.3mg||4 %|
|Total Carbohydrate 54.1g||16 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 49.9g|
|Protein 2.6g||4 %|
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Calories per serving: 253
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