Chocolate-Raspberry Mousse

1. 1

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

2. 2

   Reserve 12 raspberries; spread remaining raspberries over crust.

3. 3

   Melt 7 oz.

4. 4

   chocolate as directed on package; set aside.

5. 5

   Beat cream cheese in large bowl with mixer until creamy.

6. 6

   Add condensed milk; mix well.

7. 7

   Add melted chocolate; beat until well blended.

8. 8

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

9. 9

   Freeze 2 hours.

10. 10

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

11. 11

    Cut 8 of the reserved raspberries in half.

12. 12

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

13. 13

    Melt remaining chocolate; drizzle over dessert.

14. 14

    Let stand until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.