Frozen Chocolate Mousse Squares


  • 12 OREO Cookies, crushed
  • 1/4 cup butter, melted
  • 2 tubs (8 oz each) PHILADELPHIA Cream Cheese Spread
  • 1 can (14 oz) sweetened condensed milk
  • 4 squares BAKER’S Semi-Sweet Chocolate, melted
  • 1 cup thawed, COOL WHIP Whipped Topping


  1. Line 9 inch square pan with foil, with ends extending over sides of pan.
  2. Mix cookie crumbs and butter in prepared pan and press onto bottom of pan.
  3. Beat cream cheese spread in large bowl with mixer until creamy.
  4. Gradually beat in milk and blend in chocolate.
  5. Whisk in COOL WHIP and spoon over crust.
  6. Freeze 6 hours and remove from freezer 15 minutes before serving.  (Use foil handles to lift dessert from pan).
  7. Let dessert stand at room temperature to soften slightly before cutting to serve.

Courtesy of KRAFT Foods


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: