Pulverize cookies in food processor. Mix butter with crumbs and press firmly into pan. Chill. Add lemon juice to sweetened condensed milk and fold in on low speed with mixer. Fold in whipped topping and eggs; beat well. Pour into chilled crust. Thin raspberry with warm water and drizzle over dessert. In medium saucepan over low heat, combine chocolate and water, stirring constantly until chocolate is melted and mixture is smooth. Add sugar and salt and cook until sugar is dissolved and mixture slightly thickens. Add butter and stir until melted. Remove from heat and add vanilla. Makes about one quart. Drizzle fudge over dessert. Source: Abilene Reporter-News, Miz Scarlets Garden Posted to MC-Recipe Digest by "M. Hicks"
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|Serving Size: 1 Serving (2852g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2025 (25%)|
|Amt Per Serving||% DV|
|Total Fat 225g||300 %|
|Saturated Fat 102.9g||515 %|
|Monounsaturated Fat 85.4g|
|Polyunsanturated Fat 26g|
|Cholesterol 6969.9mg||2145 %|
|Sodium 1101.5mg||38 %|
|Potassium 2451.4mg||65 %|
|Total Carbohydrate 1458.8g||429 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 1457g|
|Protein 119.4g||171 %|
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Calories per serving: 8130
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