Instructions: Preheat oven to 350F. Combine first 5 ingredients, and stir well. Press mixture into bottom and up the sides of a 9-inch round removable-bottom tart pan. Bake at 350? for 11 minutes; cool on a wire rack. Combine gelatin and 1/4 cup milk in a bowl; set aside. Combine 1/2 cup sugar, cornstarch, cocoa, and salt in a saucepan.

Gradually add 3/4 cup milk, stirring with a whisk. Bring to a boil over medium low heat, and cook 1 minute, stirring constantly. Remove from heat; add chocolate chips, stirring until chocolate melts. Stir in extracts. Add chocolate mixture to gelatin mixture (in bowl), stirring until gelatin dissolves. Place bowl over a large ice-filled bowl, stir 10 minutes or until cool; remove from ice-filled bowl. Add whipped topping, stirring gently until well-blended. Spoon evenly into tart shell. Arrange raspberries on top of tart. Gently brush raspberries with melted jelly.

Chill 2 hours before serving.

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