Chocolate-Raspberry Mousse

Name: Chocolate-Raspberry Mousse
Ingredients: 15 OREO Cookies, finely crushed (about 1-1/2 cups); 2 Tbsp. butter, melted; 2 cups fresh raspberries; 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided; 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 1 can (14 oz.) sweetened condensed milk; 2 cups thawed COOL WHIP Whipped Topping, divided

7 ingredients

14 steps

Ingredients

15 OREO Cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter, melted
2 cups fresh raspberries
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
2 cups thawed COOL WHIP Whipped Topping, divided

Directions

1

Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
2

Reserve 12 raspberries; spread remaining raspberries over crust.
3

Melt 7 oz.
4

chocolate as directed on package; set aside.
5

Beat cream cheese in large bowl with mixer until creamy.
6

Add condensed milk; mix well.
7

Add melted chocolate; beat until well blended.
8

Whisk in 1 cup COOL WHIP; spoon over raspberry layer in pan.
9

Freeze 2 hours.
10

Run knife around rim of pan to loosen dessert; remove rim.
11

Cut 8 of the reserved raspberries in half.
12

Garnish dessert with remaining COOL WHIP, halved berries and remaining whole berries.
13

Melt remaining chocolate; drizzle over dessert.
14

Let stand until firm.