1 (10 ounce) package frozen red raspberries in light syrup
2 (1 ounce) squares semisweet chocolate
1 (8 ounce) container whipped cream cheese
3 tablespoons coffee-flavor liqueur
1 tablespoon milk
1 teaspoon vanilla extract
1 1/2 cups heavy or whipping cream
2/3 cup vanilla wafers, coarsely crumbled (about 40 cookies)
Fresh raspberries (garnish)
About 3 hours before serving or early in day: Thaw frozen raspberries as label directs. Meanwhile, grate semi-sweet chocolate. Reserve 1/4 cup grated chocolate for garnish. In large bowl, with wire whisk or fork, beat cream cheese, coffee flavor liqueur, milk, vanilla extract, and remaining grated chocolate until well blended.
In small bowl, with mixer at medium speed, beat heavy or whipping cream and confectioners’ sugar until stiff peaks forms. Reserve 2 cups mixture for topping. With rubber spatula or wire whisk, fold remaining 1 cup whipped cream mixture.
Into 8 dessert glasses, place half of crumbled vanilla wafers; top with half of cream mixture. Spoon half of thawed raspberries with their syrup over cheese mixture; top with remaining vanilla wafers, remaining thawed raspberries, then with remaining cheese mixture.
Spoon reserved whipped cream mixture into decorating bag with small rosette tube. Pipe whipped cream around edge of each dessert glass. Sprinkle reserved grated chocolate in center of each dessert. Garnish with fresh raspberries. Refrigerate at least 2 hours to blend flavor.
Makes 8 servings.