CHOCOLATE RASPBERRY MOUSSEFOR 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 mix3/4 cup milk 1 (12 oz) tub frozen whipped topping, thawed, divided 3/4 cup raspberry or strawberry jamTO 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
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