Chocolate-Raspberry Mousse Trifle

Name: Chocolate-Raspberry Mousse Trifle
Ingredients: 1/2 c. water; 1/2 c. sugar; 3 tsp. instant coffee; 12 oz. semi-sweet chocolate bits; 2 eggs; 1 1/2 c. heavy whipping cream; 20 oz. pkg. Oreo cookies, crushed well; 1 stick margarine, softened; 8 oz. pkg. cream cheese, softened; 1 c. powdered sugar; 3 1/2 c. cold milk; 2 pkg. instant French vanilla pudding; 12 oz. Cool Whip (three-fourths 16 oz. container)

13 ingredients

1 steps

Ingredients

1/2 c. water
1/2 c. sugar
3 tsp. instant coffee
12 oz. semi-sweet chocolate bits
2 eggs
1 1/2 c. heavy whipping cream
20 oz. pkg. Oreo cookies, crushed well
1 stick margarine, softened
8 oz. pkg. cream cheese, softened
1 c. powdered sugar
3 1/2 c. cold milk
2 pkg. instant French vanilla pudding
12 oz. Cool Whip (three-fourths 16 oz. container)

Directions

1

In a medium bowl, cream together margarine, cream cheese and powdered sugar. In a large bowl, mix together milk, pudding and Cool Whip. In a larger bowl, mix together the two mixtures. Put a layer of cookies in the bottom of the flowerpot, then a layer of the pudding mixture. Keep alternating layers, ending with cookie crumbs on top. Put in the refrigerator or freezer. Best if made the night before and refrigerated overnight. To serve, place flower in the center of pot and use shovel to scoop out to serve. This can be made in a 9 x 13-inch glass pan.