Frozen Strawberry-White Chocolate Mousse Squares

Name: Frozen Strawberry-White Chocolate Mousse Squares
Prep time: 15 min
Total time: 375 min
Yield: 16
Ingredients: 20 OREO Chocolate Creme Cookies, finely crushed (about 1 cup); ¼ cup butter, melted; 1½ pkg. white baking chocolate (6 oz.), divided; 2 tubs cream cheese spread; 1 can sweetened condensed milk; 1 cup strawberries; 1 cup frozen whipped topping

Spontaneous party? The best kind. Especially when you have silky bars with fresh strawberries and an Oreo Cookie crust stashed in your freezer. Make ahead, and be brilliant.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

16 servings.

Ingredient list

20 OREO Chocolate Creme Cookies, finely crushed (about 1 cup)
¼ cup butter, melted
1½ pkg. (4 oz. each) white baking chocolate (6 oz.), divided
2 tubs (8 oz. each) cream cheese spread
1 can (14 oz.) sweetened condensed milk
1 cup mashed fresh strawberries
1 cup thawed frozen whipped topping

Directions

Mix cookie crumbs and butter; press onto bottom of plastic wrap-lined 9-inch square pan.

Microwave 5 oz. chocolate in microwaveable bowl on HIGH 2 min. or until melted, stirring after 1 min. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk. Blend in melted chocolate and strawberries. Whisk in whipped topping; pour over crust.

Freeze 6 hours or until firm. Remove dessert from freezer 15 min. before serving. Shave remaining 1 oz. chocolate into curls; place on dessert. Use plastic wrap to remove dessert from pan before cutting to serve.

Recipe Tips

Size-WiseEnjoy a serving of this frozen dessert on special occasions.
How to Make Chocolate CurlsWarm 1 oz. chocolate by microwaving it on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the piece steadily and draw a vegetable peeler slowly over flat bottom of chocolate, allowing a thin layer to curl as it is peeled off the bottom of the chocolate piece to make long, delicate curls. Or to make shorter curls, use the same technique using the narrow side of the chocolate piece.