18 oz. semisweet morsels, divided
2 c. graham cracker crumbs
2 c. heavy cream, divided
1 c. marshmallow creme
1 pint raspberries
Melt 1 c. morsels. Combine with crumbs; press into 9-inch round tart pan with removable bottom. Freeze 10 minutes, or until firm. Place remaining chocolate in bowl. Cook 1 c. heavy cream 1 minute; pour over morsels; let sit 1 minute; stir smooth. Pour into tart shell. Beat remaining cream 5 minutes or to soft peak; fold in creme; swirl over chocolate. Top with raspberries and chocolate drizzle.