Frozen Chocolate Mousse Squares

Name: Frozen Chocolate Mousse Squares
Prep time: 15 min
Total time: 375 min
Yield: 16
Ingredients: 12 OREO Cookies, finely crushed (about 1 cup); ¼ cup butter or margarine, melted; 2 tubs cream cheese spread; 1 can sweetened condensed milk; 1 pkg. semi-sweet baking chocolate, melted; 1 cup frozen whipped topping; chocolate curls (see Tip)

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.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

16 servings

Ingredient list

12 OREO Cookies, finely crushed (about 1 cup)
¼ cup butter or margarine, melted
2 tubs (8 oz. each) cream cheese spread
1 can (14 oz.) sweetened condensed milk
1 pkg. (4 oz.) semi-sweet baking chocolate, melted
1 cup thawed frozen whipped topping
chocolate curls (see Tip)

Directions

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.

Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk, then chocolate. Whisk in whipped topping; pour over crust.

Freeze 6 hours. Remove dessert from freezer 15 min. before serving. Use foil handles to lift dessert from pan. Let stand at room temperature to soften slightly before cutting into squares. Garnish with chocolate curls just before serving.

Recipe Tips

Size-WiseEnjoy a serving of this rich and indulgent dessert on special occasions.
Special ExtraTo make the chocolate curls, melt 2 oz. additional semi-sweet chocolate as directed on package; 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. Freeze any remaining curls in airtight container for up to 6 months.
Special ExtraReserve 12 raspberries from 2 cups fresh raspberries; spread remaining raspberries over crust. Pepare filling and freeze as directed. Garnish dessert with reserved raspberries just before serving.