Creamy double-chocolate pudding is the filling for this quick and easy tart with raspberry jam. Make a simple crust with crushed cookies and top the tart with whipped topping, a drizzle of white chocolate, and fresh berries.
Spray 10-inch tart pan with removable bottom with cooking spray. Mix cookie crumbs and butter; press onto bottom and up side of prepared pan. Refrigerate until ready to use.
Melt 2 ounces semi-sweet chocolate as directed on package. Beat pudding mix and milk in medium bowl with whisk 2 minutes. (Pudding will be thick.) Stir in melted chocolate, then 1 cup COOL WHIP until blended. Pour into crust. Refrigerate 1-1/2 hours.
Microwave remaining semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 2 minutes, stirring after 2 minutes. Stir until chocolate is completely melted and mixture is well blended. Cool 10 minutes.
Microwave jam in separate microwaveable bowl on HIGH 15 seconds; spread over pudding layer in crust. Cover with COOL WHIP mixture. Refrigerate 30 minutes.
Remove tart from side of pan. Melt white chocolate as directed on package; drizzle over tart. Garnish with berries.