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Desserts

Chocolate-Raspberry Mousse

Chocolate-Raspberry Mousse recipe
photo by:kraft
This easy-to-make layered chocolate mousse dessert is made extra special with fresh raspberries and an OREO crumb crust.
time
prep:
25 min
total:
2 hr 25 min
servings
total:
16 servings
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What You Need

15
 OREO Cookies, finely crushed (about 1-1/2 cups)
2
Tbsp.  butter, melted
2
cups  fresh raspberries
2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
can  (14 oz.) sweetened condensed milk
2
cups  thawed COOL WHIP Whipped Topping, divided

Make It

MIX cookie crumbs and butter; press onto bottom of 9-inch springform pan. Reserve 12 raspberries; spread remaining raspberries over crust.

MELT 7 oz. chocolate as directed on package; set aside. Beat cream cheese in large bowl with mixer until creamy. Add condensed milk; mix well. Add melted chocolate; beat until well blended. Whisk in 1 cup COOL WHIP; spoon over raspberry layer in pan. Freeze 2 hours.

RUN knife around rim of pan to loosen dessert; remove rim. Cut 8 of the reserved raspberries in half. Garnish dessert with remaining COOL WHIP, halved berries and remaining whole berries. Melt remaining chocolate; drizzle over dessert. Let stand until firm.

Kraft Kitchens Tips

Variation
Prepare as directed using 1-1/2 pkg. (4 oz. each) BAKER'S Premium White Baking Chocolate (6 oz.), using all of the chocolate in the mousse filling and omitting the chocolate drizzle garnish.
Size-Wise
You’ll know it’s a special occasion when you get to enjoy a serving of this delicious mousse!
Variation
To serve as a chilled dessert, refrigerate dessert 4 hours or until firm instead of freezing it. For a make-ahead dessert, refrigerate dessert up to 24 hours before serving.
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