INGREDIENTS

16 oz.  Cream Cheese  
1 1/2 oz. Black Raspberry Preserves  
1 1/2 oz. IQF Black Raspberries , thawed 
4 oz.  Confectioners Sugar  
3/4 oz.  Lime Juice  
2 qts. Mission® Pre-cut Unfried Tri-Color Tortilla Strips (04931) , fried 
 Confectioners Sugar to dust 
16 oz. Dark Chocolate , melted 
40 Red Hot Candies  

DIRECTIONS

1.) Place first five ingredients together in mixing bowl with paddle attachment.

2.) Blend on medium speed until black raspberries are fully incorporated.

3.) Remove black raspberry filling from mixing bowl and place in a covered storage container 2-4 hours until slightly firm.

4.) Scoop 2 tsp. of black raspberry filling and place on parchment lined sheet pan.

5.) Repeat with remaining filling.

6.) Cover tightly with plastic wrap and place in refrigerator or freezer until ready for use.

7.) Heat dark chocolate in double boiler until just melted, stirring occasionally to keep bottom from scorching.

8.) Prepare Mission® Pre-cut Unfried Tri-Color Tortilla Strips and drain on paper towel lined sheet pan. Coat liberally with confectioners sugar.

9.) Remove black raspberry balls from refrigerator or freezer and roll in tri color strips. (If black raspberry truffles were in freezer, slack out slightly to soften.)

10.) Tortilla strips should adhere and stick out. Smash tortillas strips for desired look and press into black raspberry ball.

11.) Dip creepies into melted dark chocolate and let excess drip off; place on parchment lined sheet pan dipped side up.

12.) When chocolate has cooled slightly, place Red Hot candies as eyes onto each creepy if desired.

13.) Let chocolate set and serve, or hold refrigerated until ready for use, up to 6 hours.

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