Desserts

Chocolate-Raspberry Mousse

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

OREO Cookies, finely crushed (about 1-1/2 cups)

Tbsp. butter, melted

cups fresh raspberries

pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

can (14 oz.) sweetened condensed milk

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 chocolate squares 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 square; drizzle over dessert. Let stand until firm.

Kraft Kitchens Tips

Variation

Prepare as directed using 1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, using all 6 of the chocolate squares 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.