INGREDIENTS
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Ingredients
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1/2 cup fresh raspberries
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2 tablespoons Imperial Sugar® / Dixie Crystals® Granulated Sugar
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1/4 teaspoon cornstarch
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Dash salt
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2 tablespoons red currant jelly
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PASTRY:
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3/4 cup water
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6 tablespoons butter, cubed
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1/2 teaspoon salt
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3/4 cup all-purpose flour
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3 eggs
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FILLING:
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2 cups heavy whipping cream
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1/2 cup plus 3 tablespoons hot fudge ice cream topping, warmed, divided
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1/2 cup confectioners' sugar
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1 teaspoon vanilla extract
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1/2 cup miniature semisweet chocolate chips
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1/2 cup chopped pecans