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Frozen Chocolate Mousse Squares
SUBMITTED BY:
BAKER'S Chocolate
"Enjoy this rich and indulgent frozen chocolate dessert on special occasions."
RECIPE RATING:
Read Reviews
(3)
Review/Rate This Recipe
PREP TIME
15 Min
READY IN
6 Hrs 15 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
12 OREO Chocolate Sandwich Cookies , crushed
1/4 cup butter or margarine, melted
2 (8 ounce) containers PHILADELPHIA Cream Cheese Spread
1 (14 ounce) can sweetened condensed milk
4 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted
1 cup thawed COOL WHIP Whipped Topping
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DIRECTIONS
Mix crushed cookies and the butter in foil-lined 9-inch square pan. Press firmly onto bottom of pan to form crust.
Beat cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add milk, mixing well after each addition. Blend in chocolate. Gently stir in whipped topping. Spoon over crust; cover.
Freeze at least 6 hours or overnight. Remove from freezer 15 min. before serving to soften slightly. Cut into 16 squares to serve. Store leftover dessert in freezer.
FOOTNOTES
Size-Wise
Enjoy a serving of this rich and indulgent frozen chocolate 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!
REVIEWS
Reviewed on Jul. 8, 2008 by
shaista
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shaista
Jul. 8, 2008
i love this receipe because it was so quick and easy to prepare, perfect for a beginner like me!
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1 user found this review helpful
i love this receipe because it was so quick and easy to prepare, perfect for a beginner like me!
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Reviewed on Jun. 22, 2008 by
kimbernic
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kimbernic
Jun. 22, 2008
This is my favorite no bake desserts. It is creamy and rich. I sometimes top mine with chocolate chips.
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This is my favorite no bake desserts. It is creamy and rich. I sometimes top mine with...
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Reviewed on May 31, 2008 by
tennprincess
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tennprincess
May 31, 2008
This has more of a cheesecake texture than a mousse, but it's very good. I put the cookies in a ziploc bag and crushed them with a rolling pin. Next time I'll use more cookies than the recipe called for because some of the crumbs got stuck in the bag with the cookie filling. I was too lazy to make more crust, so I just went with it. I didn't have a full 6 hours to freeze it, but it was fine when I took it out after 4. Lining the pan with foil makes it so easy to take the mousse out to cut. This is a good summer dessert.
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0 users found this review helpful
This has more of a cheesecake texture than a mousse, but it's very good. I put the cookies in...
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