Chocolate Raspberry Puff Pastry 1 package Pepperidge Farm frozen puff pastry shells 1/2 cup heavy cream 1 teaspoon vanilla extract 1 tablespoon confectioners' sugar 13 ounces Nutella chocolate hazelnut spread 1 pint fresh raspberries Fresh mint leaves (to garnish) Prior to assembly: Preheat oven to 400 degrees F. Bake and cool the pastry shells according to the package directions. Place cream, sugar and vanilla extract in a large bowl. Beat with mixer at high speed until stiff. Place 2 tablespoons Nutella spread in each pastry shell. Top with 4 to 5 raspberries. Spoon 2 tablespoons sweetened whipped cream on top of raspberries. Garnish with mint and top with the pastry shell tops. Serve immediately. NOTE: Sliced strawberries, blueberries, or even pineapple can be used in place of raspberry.