Layered Chocolate Raspberry Mousse

15 chocolate sandwich cookies, crushed (about 1 3/4 cups)

3 tablespoons butter or margarine, melted

2 packages (3.9 ounces each) instant chocolate pudding mix

1 1/4 cups milk

3 containers (8 ounces each) frozen whipped topping, thawed, divided

1 jar (12 ounces) raspberry or strawberry jam

Milk chocolate candy bar shavings

Fresh raspberries or strawberries (optional)

Combine chocolate cookie crumbs and butter in the pan. Press into bottom of pan to form a crust. Place a sheet of wax paper over cookie crumbs to protect hands when forming crust. Set aside

Blend chocolate pudding mix and milk in a large bowl using a whisk. Stir in 1 container whipped topping. Spoon evenly over crust.

Place jam in a medium bowl; stir until smooth. Fold in remaining whipped topping. Spread evenly over pudding layer. Cover and refrigerate 3 hours or overnight.

Sprinkle with chocolate shavings before serving. Use a vegetable peeler for creating chocolate shavings. Garnish with fresh berries, if desired.