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Frozen Chocolate Mousse Squares

SERVINGS: 0 | Prep Time: | Cook Time:

  1. Line 9-inch square pan with Reynolds Wrap┬« Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan.

  2. 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.

  3. Freeze 6 hours. Meanwhile, make chocolate curls from remaining chocolate.

  4. 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.

Recipe provided by kraftrecipes.com

  1. 12 OREO Cookies, finely crushed (about 1 cup)
  2. 1/4 cup butter or margarine, melted
  3. 5 ounces BAKER'S Semi-Sweet Chocolate, divided
  4. 2 tubs (8 ounces each) PHILADELPHIA Cream Cheese Spread
  5. 1 can (14 ounces) sweetened condensed milk
  6. 1 cup thawed COOL WHIP Whipped Topping