Chocolate Raspberry Mousse
total time 2 hr 25 min
prep 25 min
servings 16 servings
What You Need
15 OREO Cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter, melted
2 cups fresh raspberries
1 pkg. (8 squares) 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
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
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.
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.