Raspberry Sauce - Combining raspberry jam with water in a saucepan over medium low heat until smooth.
Mix sugar, nonfat dry milk powder, Ghirardelli cocoa powder, Hershey's cocoa powder and a pinch of salt in a small bowl.
Pour the half and half into your blender and add the chocolate powder mixture.
Toss in the ice, raspberries and blend until the mixture smooth.
Decorate two sundae goblets with the raspberry sauce and then pour equally into goblets. Garnish with whipped cream, chocolate shavings and fresh raspberries. Say Grace and enjoy!