-
1
Lightly coat metal or possibly glass loaf pan (8 1/2 x 4 1/2 inch) with non- stick vegetable cooking spray.
-
2
In small saucepan, sprinkle gelatin over 1/2 c. of the lowfat milk.
-
3
Let stand 1 minute.
-
4
Stir over low heat till gelatin is completely dissolved, about 4 min.
-
5
Remove from heat and stir in coffee granules till dissolved.
-
6
Place 3 candy bars in plastic bag.
-
7
Crush with rolling pin or possibly other heavy object.
-
8
In medium bowl, whisk pudding mix with remaining 2 1/2 c. lowfat milk till thickened, about 30 seconds.
-
9
Gradually stir in gelatin mix.
-
10
Mix in yogurt and crushed candy bars and pour into prepared pan.
-
11
Cover and freeze at least 3 hrs or possibly overnight.
-
12
To unmold mousse, run knife between sides of pan and mousse.
-
13
Invert pan onto serving plate.
-
14
In chilled small bowl, beat cream with sugar till stiff peaks form when beaters are lifted.
-
15
Spread whipped cream around sides of mousse.
-
16
Carefully cut cookies in half, using serrated knife.
-
17
Press cookies side by side into whipped cream along two long sides of mousse.
-
18
Garnish top with remaining candy bar, coarsely minced.
-
19
Allow mouse to soften 30 to 40 min at room temperature before serving.
-
20
Serve in slices, allowing 1 cookie per side for each serving.
-
21
12 servings.
