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Chocolate-Raspberry Mousse Cake

Chocolate-Raspberry Mousse Cake
One portion of this dish contains about 4g of protein, 14g of fat, and a total of 222 calories. This recipe serves 25. If you have butter, philadelphia cream cheese, cool whip whipped topping, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 25 minutes.

Instructions

1
Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Reserve 12 raspberries; spread remaining raspberries over crust.
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CrustCrust
RaspberriesRaspberries
ButterButter
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Springform PanSpringform Pan
2
Melt 7 oz. chocolate as directed on package; set aside. Beat cream cheese in large bowl with mixer until creamy.
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Cream CheeseCream Cheese
ChocolateChocolate
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BlenderBlender
BowlBowl
3
Add condensed milk; mix well.
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Sweetened Condensed MilkSweetened Condensed Milk
4
Add melted chocolate; beat until well blended.
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ChocolateChocolate
5
Whisk in 1 cup COOL WHIP; spoon over raspberry layer in pan. Freeze 2 hours.
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RaspberriesRaspberries
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WhiskWhisk
Frying PanFrying Pan
6
Run knife around rim of pan to loosen dessert; remove rim.
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KnifeKnife
Frying PanFrying Pan
7
Cut 8 of the reserved raspberries in half.
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RaspberriesRaspberries
8
Garnish dessert with remaining COOL WHIP, halved berries and remaining whole berries. Melt remaining chocolate; drizzle over dessert.
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ChocolateChocolate
BerriesBerries
9
Let stand until firm.
DifficultyExpert
Ready In2 hrs, 25 m.
Servings25
Health Score1
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