CHOCOLATE-RASPBERRY MOUSSE CAKE

Chocolate-Raspberry Mousse Cake image

Make an impression at your next special event with our Chocolate-Raspberry Mousse Cake. This Chocolate-Raspberry Mousse Cake features an chocolate cookie crumb crust.

Provided by My Food and Family

Categories Home

Time 2h25m

Yield Makes 16 servings.

Number Of Ingredients 7

Ingredients

15 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter, melted
2 cups fresh raspberries
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
2 cups thawed COOL WHIP Whipped Topping, divided

Steps:

Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Reserve 12 raspberries; spread remaining raspberries over crust.
Melt 7 oz. chocolate as directed on package; set aside. Beat cream cheese in large bowl with mixer until creamy. Add condensed milk; mix well. Add melted chocolate; beat until well blended. Whisk in 1 cup COOL WHIP; spoon over raspberry layer in pan. Freeze 2 hours.
Run knife around rim of pan to loosen dessert; remove rim. Cut 8 of the reserved raspberries in half. Garnish dessert with remaining COOL WHIP, halved berries and remaining whole berries. Melt remaining chocolate; drizzle over dessert. Let stand until firm.

Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g