Frozen Chocolate Mousse Squares


Frozen Chocolate Mousse Squares

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.

Frozen Chocolate Mousse Squares
  • 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
  1. Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides.
  2. Combine cookie crumbs and butter; press onto bottom of prepared pan.
  3. Melt 4 oz. chocolate as directed on package.
  4. Beat cream cheese spread in large bowl with mixer until creamy.
  5. Gradually beat in milk, then melted chocolate.
  6. Whisk in COOL WHIP; pour over crust.
  7. Freeze 6 hours. Meanwhile, make chocolate curls from remaining chocolate.
  8. Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly.
  9. Use foil handles to lift dessert from pan; cut into squares.
  10. Garnish with chocolate curls.
  11. Courtesy of Kraft





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