*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies                             Chocolate
                 Fruits                           Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Shirley Ferguson
    1 1/4  cups          Vanilla wafer crumbs
      1/2  cup           Pecans -- finely chopped
      1/3  cup           Butter -- melted
    3      tablespoons   Sugar
      1/3  cup           Semi-sweet chocolate chips
    8      ounces        Cream cheese -- softened
      3/4  cup           Powdered sugar -- sifted
    1      teaspoon      Vanilla
    1      cup           Whipping cream
   20      ounces        Raspberries -- frozen*
      1/2  cup           Raspberry jam -- seedless**
 *  2 (10 oz.) boxes, defrosted and drained. ** Jam should be heated until melted.
Crust: Combine all ingredients except chocolate chips. Mix until blended.Pat
mixture on the bottom and sides of a buttered 9 inch pie pan. Bake at 350 degrees
for about 8 minutes.Sprinkle the chocolate chips on top and return to oven for 1
minute to melt chocolate. Remove from oven and spread melted chocolate evenly on
crust, forming a thin chocolate layer. Set aside to cool. Beat together the cream
cheese, sugar and vanilla until light and fluffy. In a separate bowl, beat the
cream until it is stiff. On the lowest speed, beat the whipped cream into the
cream cheese mixture until blended. Pour into prepared crust. Stir together the
raspberries and melted jam until fruit is evenly coated. Gently spread
raspberries over cream mixture.  Refrigerate. Note:When I double this, I double
everything except the raspberries and use a 9X13 dish. After inviting 4 cooking
instructors over for lunch one day, and wondering what I had gotten myself into
(I was a nervous wreck - one of them was once with Pillsbury and the creator of
their ready-made pie crusts) this is what I decided on for dessert. They all
requested the recipe; so I thought it must be worth sharing it with my friends
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