CHOCOLATE RASPBERRY PUFF PASTRY

Chocolate Raspberry Puff Pastry

1 package Pepperidge Farm frozen puff pastry shells
1/2 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar
13 ounces Nutella chocolate hazelnut spread
1 pint fresh raspberries
Fresh mint leaves (to garnish)

Prior to assembly: Preheat oven to 400 degrees F. Bake and cool the pastry shells according to the package directions.

Place cream, sugar and vanilla extract in a large bowl. Beat with mixer at high speed until stiff.

Place 2 tablespoons Nutella spread in each pastry shell. Top with 4 to 5 raspberries.

Spoon 2 tablespoons sweetened whipped cream on top of raspberries. Garnish with mint and top with the pastry shell tops. Serve immediately.

NOTE: Sliced strawberries, blueberries, or even pineapple can be used in place of raspberry.