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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.
25 min
2 hr 25 min
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.  (4 oz. each) 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 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

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.
You’ll know it’s a special occasion when you get to enjoy a serving of this delicious mousse!
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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