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Frozen Chocolate Mousse Squares

Frozen Chocolate Mousse Squares recipe
photo by:kraft
Chocolate on chocolate, topped with chocolate. Sound stupendous? It is, from the OREO Cookie crust to the whipped center to the chocolate curls on top.
15 min
6 hr 15 min
16 servings

What You Need

 OREO Cookies, finely crushed (about 1 cup)
cup  butter or margarine, melted
oz.  BAKER'S Semi-Sweet Chocolate, divided
tubs  (8 oz. each) PHILADELPHIA Cream Cheese Spread
can  (14 oz.) sweetened condensed milk
cup  thawed COOL WHIP Whipped Topping

Make It

LINE 9-inch square pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan.

MELT 4 oz. chocolate as directed on package. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk, then melted chocolate. Whisk in COOL WHIP; pour over crust.

FREEZE 6 hours. Meanwhile, make chocolate curls from remaining chocolate. (See Tip.)

REMOVE dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly. Use foil handles to lift dessert from pan; cut into squares. Garnish with chocolate curls.

Kraft Kitchens Tips

Enjoy a serving of this rich and indulgent dessert on special occasions.
How to Make Chocolate Curls
Melt remaining chocolate; spread with spatula into very thin layer on baking sheet. Refrigerate 10 min. or until chocolate is firm but still pliable. Push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place chocolate curls on waxed paper-covered tray. Refrigerate 15 min. or until firm. Use toothpick to arrange curls on dessert.
Special Extra
Reserve 12 raspberries from 2 cups fresh raspberries; spread remaining raspberries over crust. Prepare filling and freeze as directed. Garnish dessert with reserved raspberries just before serving.
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