Instructions: Combine almonds and 1 tablespoon sugar; set aside.

Lightly spray 1 sheet filo dough with cooking spray. Sprinkle filo with 1/3 nut mixture. Top with second sheet filo dough, spray it with cooking spray and sprinkle with 1/3 nut mixture. Top with third sheet, spray again, and top with remaining nuts.

Cut filo lengthwise into six strips, then crosswise into 4 strips so you have 24 squares. Set filo squares on baking sheets coated with cooking spray and bake at 350 degrees until light brown, about 5 minutes. Let cool.

Combine cocoa, 1/3 cup sugar, cornstarch and salt in saucepan. Gradually blend in milk. Heat to boiling, stirring constantly. Boil and stir until thickened and cornstarch is cooked, 1 minute.

Remove from heat. Stir in vanilla. Cool slightly, then cover with plastic wrap and cool completely. Stir in 1/2 cup chopped chocolate once mixture has cooled.

To assemble stacks, spoon about 2 tablespoons chocolate pudding on 1 filo square. Top with another filo square, then 2 more tablespoons pudding and another filo square. Repeat with remaining filo squares and pudding.

Garnish each stack with mint leaf and 3 raspberries. Garnish serving plates with remaining chopped chocolate.

This recipe yields 8 servings.

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