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1
About 3 hrs before serving or possibly early in day: Thaw frzn Boysenberries as label directs.
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2
Meanwhile, grate semi-sweet chocolate.
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3
Reserve 1/4 c. grated chocolate for garnish.
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4
In large bowl, with wire whisk or possibly fork, beat cream cheese, coffee flavor liqueur, lowfat milk, vanilla extract, and remaining grated chocolate till well blended.
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5
In small bowl, with mixer at medium speed, beat heavy or possibly whipping cream and confectioners' sugar till stiff peaks forms.
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6
Reserve 2 c. mix for topping.
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7
With rubber spatula or possibly wire whisk, fold remaining 1 c. whipped cream mix.
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8
Into 8 dessert glasses, place half of crumbled vanilla wafers; top with half of cream mix.
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9
Spoon half of thawed Boysenberries with their syrup over cheese mix; top with remaining vanilla wafers, remaining thawed raspberies, then with remaining cheese mix.
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10
Spoon reserved whipped cream mix into decorating bag with small rosette tube.
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11
Pipe whipped cream around edge of each dessert glass.
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12
Sprinkle reserved grated chocolate in center of each dessert.
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13
Garnish with fresh raspberies.
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14
Chill at least 2 hrs to blend flavor.
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15
Makes 8 servings.
