CHOCOLATE RASPBERRY MOUSSE

FOR THE CRUST:
10 chocolate sandwich cookies, finely crushed (about 1 cup)
2 tablespoons butter or margarine, melted
FOR THE MOUSSE:
1 (3.9 oz.) package instant chocolate pudding mix
3/4 cup milk
1 (12 oz) tub frozen whipped topping, thawed, divided
3/4 cup raspberry or strawberry jam
TO SERVE:
Milk chocolate candy bar shavings*
Fresh raspberries or strawberries (optional)

Combine chocolate cookie crumbs and butter in Pot Lux pan (9x12 1/2-inch pan). Press into bottom of pan to form a crust; set aside.

Blend chocolate pudding mix and milk in a large bowl with a wire whisk. Stir in 1/3 of tub of whipped topping. Spoon mixture evenly over crust.

Place jam in a large bowl; stir until smooth. Stir in remaining whipped topping with a wire whisk. Spread evenly over pudding layer. Cover and refrigerate 6 hours or overnight.

TO SERVE:
Sprinkle with chocolate shavings before serving. Garnish with fresh raspberries or strawberries, if desired.

*Use a vegetable peeler for creating chocolate shavings.

FOR 9x12 1/2-INCH PAN (12 TO 14 SERVINGS):
Use 24 sandwich cookies, 1/3 cup butter, 2 packages (3.9 oz. each) instant chocolate pudding mix, 1 1/4 cups milk, 3 tubs (8 oz. each) thawed whipped topping and 1 jar (12 oz.) raspberry jam. Follow directions above using 1 tub of whipped topping with chocolate pudding and 2 tubs with jam.

Number of Servings: 6-8
Source: Reynolds Kitchens