Crust:
Cream butter and sugar together. Stir in flour; mix well. Add nuts, mixing well. Press into a greased 9″x13″ glass pan. Bake at 375°F for 10-12 minutes until lightly browned.
Filling:
Thaw raspberries enough to break apart into small chunks. (Reserve a few for garnishing). Place all ingredients except cool whip into large mixer bowl. Beat on high speed 10-15 minutes until mixture expands in volume and thickens. Fold in cool whip. Place over pie crust and freeze at least 3 hours before serving. (Can be made and frozen ahead of time.) Cut into squares and place in small glass dishes. Makes about 35-40 small tea desserts.
Chocolate Drizzle:
In a glass bowl melt chocolate in microwave. Add coffee and Amaretto. Drizzle over dessert.
If you like this recipe, we have many more in our cookbooks that you can order online.