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Ingredients One per line	Crust 3/4 c graham cracker crumbs 3/4 c crushed shortbread 1/4 c sugar 1/3 c butter, melted Filling 1 1/4 c heavy whipping cream 12 oz sweet dark or semi-sweet chocolate, chopped 2 tsp vanilla Toppings pint whipping cream 1/2 c powdered sugar 1 tsp vanilla 16 oz container strawberries 1 1/2 c fresh blueberries optional raspberries
Directions One per line	Preheat oven to 375. Combine cracker and cookie crumbs with sugar and butter, stirring until blended. Press into an ungreased 9 inch tart pan. Bake 8-10 minutes, cool completely on a wire rack. To make filling, heat cream in a medium saucepan over medium heat until hot but not boiling. Remove from heat. Add chocolate, stirring until smooth. Stir in vanilla. Pour into crust and set aside to cool. Refrigerate a few hours. Whip whipping cream, powdered sugar and vanilla until soft peaks form. Top with whipping cream, and berries.
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