COOL WHIP CHOCOLATE MOUSSE CHARLOTTE CAKE

COOL WHIP Chocolate Mousse Charlotte Cake image

Experiment with COOL WHIP Chocolate Mousse Charlotte Cake. Ladyfingers help make this delicious charlotte cake as simple to make as it is impressive.

Provided by My Food and Family

Categories Home

Time 3h20m

Yield Makes 8 servings.

Number Of Ingredients 6

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 cups cold milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 oz. BAKER'S Semi-Sweet Chocolate, shaved into curls
3/4 cup fresh raspberries

Steps:

Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes. Beat 2 min. Gently stir in 1 cup COOL WHIP. Remove 1-1/2 cups pudding mixture; cover. Refrigerate along with remaining COOL WHIP later use.
Line 8-inch round pan with plastic wrap. Cut ladyfingers crosswise in half. Stand about 1/2 of the ladyfingers around edge of pan, with rounded ends down and flat sides facing center. Spread remaining pudding mixture onto bottom of pan; cover with remaining ladyfingers, rounded-sides down. Cover. Refrigerate 3 hours.
Invert dessert onto serving plate. Remove pan and plastic wrap. Spread side of dessert with 1/2 the remaining whipped topping, leaving rounded tops of ladyfingers unfrosted. Spread top of dessert with reserved pudding mixture and remaining COOL WHIP. Top with chocolate curls and raspberries. Keep refrigerated.

Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 45 mg, Sodium 590 mg, Carbohydrate 42 g, Fiber 1 g, Sugar 31 g, Protein 6 g