White Chocolate Raspberry Tart

Crust
2 cups finely chopped crème-filled chocolate sandwich cookies (about 20 cookies)
¼ cup of melted butter

Filling
1 container of Cool Whip (8 ounces)
4 squares (1 ounce each) white chocolate for baking, chopped or ¾ cup white chocolate chip morsels
½ cup Sour Cream
¼ cup semi-sweet chocolate chips
1 teaspoon vegetable oil
1 cup of fresh raspberries
Powered Sugar


For crust, mix together cookies and butter. Press into bottom and up sides of Tart pan. Refrigerate until ready to fill.
For filling, place 1 cup of the cool whip and white chocolate in batter bowl, microwave on high 1 minute or until melted and smooth, stirring after each 20-second interval. Cool slightly (mixture should be slightly warm) Fold in remaining whipped topping and sour cream. Spread mixture over crust
Place chocolate chips and oil in small micro cooker. Microwave uncovered, on high 30-60 seconds or until melted and smooth. Drizzle chocolate mixture over filling. Arrange raspberries around edge of tart. Refrigerate at lease one hour or until set. Sprinkle with powered sugar just before serving.