1 pkg. (1.9 oz.) Athens mini fillo shells
1/2 cup red raspberry jam or preserves or 1/3 cup seedless red raspberry jam
1 cup frozen whipped topping, thawed and divided
2 1/2 tablespoons chocolate cookie crumbs
15 fresh raspberries
1 small dark chocolate bar
Crisp fillo shells in oven following package directions. Cool
Into a small bowl press raspberry jam through a strainer to remove seeds or stir seedless jam until smooth. Gently fold 3/4 cup whipped topping into jam. Fill food safe plastic storage bag fitted with a star tip with remaining 1/4 cup whipped topping. Set aside.
Line each fillo shell with 1/2 teaspoon chocolate cookie crumbs; top with raspberry mixture. Using star tipped bag, squeeze whipped topping in a star pattern. Insert raspberry in center of star. Grate chocolate bar over top. Refrigerate.