Raspberry Brulee

Prep Time: 1 hr 10 min
Total Time: 1 hr 10 min
Makes: 16 servings, one heart each

1 frozen puff pastry sheet (1/2 of 17.3-ounce package), thawed
1/3 cup strawberry jam or preserves
1 cup thawed COOL WHIP Whipped Topping, divided
4 large strawberries, each cut into 4 slices
1 square BAKER'S Semi-Sweet Baking Chocolate, melted

PREHEAT oven to 350 degrees F. Unfold pastry. Cut into 16 hearts with 2-inch heart-shaped cookie cutter. Place on ungreased baking sheets.

BAKE 20 minutes or until golden brown. Remove to wire racks; cool completely.

CUT each heart horizontally in half. Spread 1 teaspoon of the jam onto bottom half of each heart; top with 1 Tbsp. of the whipped topping and a strawberry slice. Cover with tops of hearts. Drizzle with chocolate. Serve immediately. Or, cover and refrigerate up to 1 hour.

How to Melt and Drizzle Chocolate:
Place 1 unwrapped square chocolate in microwaveable bowl. Microwave on HIGH 1 minute, stirring after 30 seconds. Stir until chocolate is completely melted. Pour into small resealable bag; seal bag. Snip off one bottom corner of bag; twist top of bag to drizzle chocolate over dessert as desired.

How to Thaw COOL WHIP Whipped Topping:
Place unopened 8-ounce tub of whipped topping in the refrigerator for 4 hours. Do not thaw in the microwave.

Recipe and photograph provided courtesy of Betty Crocker/2007/TM General Mills