Chocolate-Raspberry Cheesecake Bars Cookies Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package    chocolate fudge
                        cake mix
     1/2           cup  butter or margarine -- softened
  2       (8 ounce) packages  cream cheese -- softened
  1       (6 ounce) container  Yoplait® Original red raspberry yogurt
                        (2/3 cup)
  1                tub   Rich & Creamy chocolate
                        ready-to-spread frosting
  3                     eggs
  1 1/2           cups  raspberry pie filling or topping

Heat oven to 325º. Lightly grease bottom only of rectangular pan, 13 × 9 × 2 inches. Beat cake mix (dry) and butter in large bowl with electric mixer on low speed until crumbly; reserve 1 cup. Press remaining crumbly mixture, using floured fingers, in bottom of pan.

Beat cream cheese, yogurt and frosting in same bowl on medium speed until smooth. Beat in eggs until blended. Pour into pan. Sprinkle with reserved crumbly mixture.

Bake about 45 minutes or until center is set. Refrigerate uncovered at
least 2 hours before serving. Cut into 6 rows by 4 rows; serve with a
dollop of pie filling. Store leftovers covered in refrigerator.

Chocolaty Meringue Stars

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     egg whites
     1/2      teaspoon  cream of tartar
     2/3           cup  sugar
  2        tablespoons  plus 1 teaspoon baking cocoa
     1/3           cup  (about) ground walnuts

Heat oven to 275º. Cover cookie sheet with aluminum foil or baking
parchment paper. Beat egg whites and cream of tartar in medium bowl with electric mixer on medium speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold in cocoa. (Batter will not be mixed completely; there will be some streaks of cocoa.)

Place meringue in decorating bag fitted with large star tip (#4). Pipe 1
1/4-inch stars onto cookie sheet. Sprinkle lightly with walnuts; brush
excess nuts from cookie sheet.

Bake 33 to 35 minutes or until outside is crisp and dry (meringues will be soft inside). Cool 5 minutes; remove from cookie sheet to wire rack. Store in airtight container.