Frozen Strawberry White Chocolate Mousse Squares
So easy, no bake, and best of all delicious!
- 20 OREO Chocolate Creme
Cookies, finely crushed (about 1 cup)
- 1/4 cup butter, melted
- 1-1/2 pkg. (4 oz. each)
BAKER'S White Chocolate (6 oz.), divided
- 2 tubs (8 oz. each)
PHILADELPHIA Cream Cheese Spread
- 1 can (14 oz.) sweetened
- 1 cup mashed fresh
- 1 cup thawed COOL WHIP Whipped
- Mix cookie crumbs and butter; press
onto bottom of plastic wrap-lined 9-inch square pan.
Microwave 5 oz. chocolate in
microwaveable bowl on HIGH 2 min. or until melted, stirring after 1 min.
Beat cream cheese spread in large bowl with mixer until creamy. Gradually
beat in milk. Blend in melted chocolate and strawberries. Whisk in COOL
WHIP; pour over crust.
6 hours or until firm. Remove dessert from freezer 15 min. before serving.
Shave remaining 1 oz. chocolate into curls; place on dessert. Use plastic
wrap to remove dessert from pan before cutting to serve.
How to Make Chocolate Curls
Warm chocolate piece
by microwaving it, unwrapped, on HIGH for a few seconds or just until you can
smudge the chocolate with your thumb. Hold the chocolate steadily and draw a
vegetable peeler slowly over flat bottom of chocolate piece, allowing a thin
layer of chocolate to curl as it is peeled off the bottom to make long, delicate
curls. Or to make shorter curls, use the same technique using the narrow side of
the chocolate piece.
% Daily Value*
Saturated Fat 12g60%
Trans Fat 0g
Total Carbohydrates 37g13%
Dietary Fibers 1g4%
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo courtesy of: Kraft Recipes. Used with permission.