Recipe: Strawberry Chocolate Mousse (using cream cheese and Cool Whip)

STRAWBERRY CHOCOLATE MOUSSE

2 squares Baker's semi sweet chocolate
1/4 cup water
2 pkgs. (3 ounces each) cream cheese, room temperature, divided use
1/4 cup milk
1 Tbsp. sugar
3 1/2 cups thawed Cool Whip whipped topping, divided use
1 pint fresh strawberries, hulled and sliced, divided use

Melt chocolate in water in saucepan over very low heat, stirring constantly until smooth. Cool.

Beat one package of the cream cheese until smooth. Add milk and 1 tablespoon sugar; blend well.

Measure 2 cups of Cool Whip and fold into cheese mixture; then fold in half the strawberries. Spoon into a 1 1/2 quart souffle dish or straight sided dish. Chill.

Meanwhile, beat remaining package of cream cheese until fluffy. Gradually blend in chocolate; then fold in the remaining whipped topping. Spoon over strawberry mixture. Chill about 3 hours.

TO SERVE:
Dip dish in warm water and unmold onto serving plate. Garnish with remaining strawberries and additional topping if desired.

Makes 6 to 8 servings
From: Kate