- 24 chocolate sandwich cookies, finely crushed
- 3 tablespoons butter or margarine, melted
- 6 ounces BAKER'S Semi-Sweet Baking Chocolate, divided
- 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
- 1 cup cold milk
- 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
- 1/4 cup seedless raspberry jam
- 1 ounce BAKER'S White Chocolate
- 12 fresh raspberries
- Spray 10-inch tart pan with removable bottom with cooking spray. Mix cookie crumbs and butter; press onto bottom and up side of prepared pan. Refrigerate until ready to use.
- Melt 2 ounces semi-sweet chocolate as directed on package. Beat pudding mix and milk in medium bowl with whisk 2 minutes. (Pudding will be thick.) Stir in melted chocolate, then 1 cup COOL WHIP until blended. Pour into crust. Refrigerate 1-1/2 hours.
- Microwave remaining semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 2 minutes, stirring after 2 minutes. Stir until chocolate is completely melted and mixture is well blended. Cool 10 minutes.
- Microwave jam in separate microwaveable bowl on HIGH 15 seconds; spread over pudding layer in crust. Cover with COOL WHIP mixture. Refrigerate 30 minutes.
- Remove tart from side of pan. Melt white chocolate as directed on package; drizzle over tart. Garnish with berries.