Frozen Chocolate Mousse Squares

Name: Frozen Chocolate Mousse Squares
Prep time: 15 min
Total time: 6 h 15 min
Yield: 16 servings
Ingredients: 12 OREO Cookies, finely crushed; 1/4 cup butter or margarine, melted; 1-1/4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (5 oz.), divided; 2 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread; 1 can (14 oz.) sweetened condensed milk; 1 cup thawed COOL WHIP Whipped Topping

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Recipe by Kraft

Prep Time

15
min.

Total Time

6
hr.

15
min.

Servings

16 servings

There's nothing square about Frozen Chocolate Mousse Squares. Chocolate on chocolate, topped with chocolate? That's our Frozen Chocolate Mousse Squares.

What You Need

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12 OREO Cookies, finely crushed
1/4 cup butter or margarine, melted
1-1/4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (5 oz.), divided
2 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread
1 can (14 oz.) sweetened condensed milk
1 cup thawed COOL WHIP Whipped Topping

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Make It

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Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Combine 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.

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Special Equipment Needed

TBA

Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Kitchen Tips
Nutrition

Size Wise

Enjoy a serving of this rich and indulgent dessert on special occasions.

Easy Cleanup

Place cookies in resealable plastic bag. Seal bag, removing all air. Crush cookies with rolling pin or wooden spoon. No mess to clean up!

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 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, then pour over raspberries on crust and freeze as directed. Garnish dessert with reserved raspberries just before serving.

Servings

16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories	280

Total fat	17g
Saturated fat	10g
Cholesterol	35mg
Sodium	190mg
Carbohydrate	29g
Dietary fiber	0.9445g
Sugars	24g
Protein	4g
% Daily Value
Vitamin A	15 %DV
Vitamin C	0 %DV
Calcium	8 %DV
Iron	6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.