Ingredients

2 packs frozen Phyllo small tart shells (makes thirty)
1 package frozen Raspberry
1 pack of gelatin
1 small tub of whipped topping
1 package chocolate chips
Chocolate Sprinkles

Instructions

1 to 2 cookie sheets
1 set of tongs
Cuisinart Stand Mixer
Spoons for stirring and filling tarts

Prepare a cookie sheet with wax paper and save the trays so you can reuse the trays the tarts came in to place the finished dessert for chilling
In double broiler melt chocolate and keep fluid
Use tongs to dip tarts (bottom side) into chocolate and place upside down till cool on cookie sheet
In your Cuisinart Stand Mixer, mix drained raspberries, gelatin, and whip topping until smooth
Use a spoon to dip small amount into tart and place back into tart tray.
Sprinkle with chocolate sprinkles
Let set in refrigerator for 30 min. before serving.

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