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Tuesday, July 27, 2010

Summer Recipes: Frozen Chocolate Mousse Squares

frozen chocolate mousse squares recipe at kraftfoods.com

Frozen Chocolate Mousse Squares

Frozen Chocolate Mousse Squares
photo by:
kraft
recipe by: kraft

What You Need

12 OREO Cookies, crushed
1/4 cup Butter or margarine, melted
2 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread
1 can (14 oz.) sweetened condensed milk
4 squares BAKER'S Semi-Sweet Chocolate, melted
1 cup thawed COOL WHIP Whipped Topping

Make It

LINE 9-inch square pan with foil, with ends extending over sides of pan. Mix cookie crumbs and butter in prepared pan; press onto bottom of pan.

BEAT cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk. Blend in chocolate. Whisk in COOL WHIP. Spoon over crust.

FREEZE 6 hours. Remove from freezer 15 min. before serving. Use foil handles to lift dessert from pan. Let dessert stand at room temperature to soften slightly before cutting to serve.

Kraft Kitchens Tips

Size-Wise
Enjoy a serving of this rich and indulgent dessert on special occasions.
Easy Cleanup
Place cookies in resealable plastic bag. Seal bag, removing all air. Crush cookies with rolling pin or wooden spoon. No mess to clean up!
Special Extra
Garnish with chocolate curls just before serving. To make the curls, melt 2 additional squares BAKER'S Semi-Sweet Chocolate. 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.

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