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. |