|Frozen patty shells||2|
|Raspberry preserve||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs), whipped|
|Fresh raspberry||1⁄2 Cup (8 tbs)|
1. Bake patty shells in 8-inch Round Cake Pan following package directions.
2. Melt preserves in 1-quart Sauce Pan over low heat; spoon into patty shells; top with 1/2 the whipped cream, all the raspberries; garnish with remaining whipped cream. Makes 2 servings