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Petite Raspberry Eclairs

1/2 cup frozen whipped topping, thawed
2 tablespoons seedless raspberry jam (see Note)
1 (3 ounce) package ladyfingers
1/4 cup semisweet chocolate chips
2 teaspoons vegetable shortening

Combine whipped topping and jam, mixing well.

Split each ladyfinger and spread the raspberry mixture equally between the halves. Replace the tops of the ladyfingers and place on a baking sheet.

Melt chocolate chips and shortening in a small saucepan over medium-low heat. Drizzle over the ladyfingers and chill for at least 1 hour, or until the chocolate is firm. Serve, or cover and chill until ready to serve.

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