Chocolate Mousse Igloo

average rating

rate/review

prep time

30 min

total time

6 hr 30 min

makes

12 servings, 1 piece (122 g) each

photo by:

kraft

recipe by: kraft

What You Need

14 Oreo Cookies, divided

3 Tbsp. non-hydrogenated margarine, melted

2 tubs (250 g each) Philadelphia Cream Cheese Spread

4 squares Baker's Semi-Sweet Chocolate, melted

1 can (300 mL) ) sweetened condensed milk

2 cups thawed Cool Whip Whipped Topping, divided

32 Jet-Puffed Marshmallows, cut lengthwise in half

Make It

SPRAY 1.5-L freezerproof bowl with cooking spray; line with plastic wrap, with edges of wrap extending over top edge.

RESERVE 1 cookie for garnish; finely chop remaining cookies. Mix chopped cookies and margarine. Beat cream cheese spreads, melted chocolate and condensed milk in medium bowl with mixer until well blended. Stir in 1 cup Cool Whip; spoon into prepared bowl. Top with chopped cookie mixture. Cover dessert with plastic wrap; use to gently press cookie mixture into cream cheese mixture. Freeze 6 hours or until firm.

UNMOLD dessert onto plate; remove plastic wrap. Spread dessert with remaining Cool Whip. Press reserved cookie into dessert for the igloo's door. Press cut sides of marshmallows in horizontal rows in dessert, cutting marshmallows into smaller pieces if necessary to completely cover dessert.