3 squares semi sweet chocolate
1/4 C water
1 eight oz. pkg cream cheese
1/2 C raspberry jam
3 1/2 C cool whip
2TBSP water
fresh raspberries
1 graham cracker or chocolate cookie crust
Microwave chocolate with 1/4 C water in high until melted. Remove and stir in cream cheese and 1/4 C of the jam. Stir in 2 1/2 cups of cool whip until smooth. Spread in 8 or 9 inch graham cracker or chocolate crust. Refrigerate or freeze. Remove from freezer and let stand 15 minutes before serving. (Optional) Briefly heat 2TBSP water and remaining jam. Garnish with cool whip, raspberry sauce, and fresh raspberries.
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