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COOL WHIP Chocolate Mousse Charlotte

photo by:kraft
20 min
3 hr 20 min
8 servings
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What You Need

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
cups  cold milk
pkg.  (3.9 oz. each) JELL-O Chocolate Instant Pudding
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
pkg.  (3 oz.) ladyfingers
oz.  BAKER'S Semi-Sweet Chocolate, shaved into curls
cup  fresh raspberries

Make It

BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes. Beat 2 min. Gently stir in 1 cup COOL WHIP. Remove 1-1/2 cups pudding mixture; cover. Refrigerate along with remaining COOL WHIP later use.

LINE 8-inch round pan with plastic wrap. Cut ladyfingers crosswise in half. Stand about 1/2 of the ladyfingers around edge of pan, with rounded ends down and flat sides facing center. Spread remaining pudding mixture onto bottom of pan; cover with remaining ladyfingers, rounded-sides down. Cover. Refrigerate 3 hours.

INVERT dessert onto serving plate. Remove pan and plastic wrap. Spread side of dessert with 1/2 the remaining whipped topping, leaving rounded tops of ladyfingers unfrosted. Spread top of dessert with reserved pudding mixture and remaining COOL WHIP. Top with chocolate curls and raspberries. Keep refrigerated.

Kraft Kitchens Tips

How to Make Chocolate Curls
Microwave chocolate on HIGH 10 sec. Pull vegetable peeler across top of chocolate to make curls.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
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