FrOzEn ChOcOLaTe MoUsSe SqUaReS

Frozen Chocolate Mousse Squares

from Kraft Foods

Click on picture for printable version12 OREO Cookies,

crushed 1/4 cup butter or margarine,

melted 2 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread

1 can (14 oz.) sweetened condensed milk

4 squares BAKER'S Semi-Sweet Chocolate, melted

1 cup thawed COOL WHIP Whipped Topping

LINE 9-inch square pan with foil, with ends extending over sides.

Mix cookie crumbs and butter in prepared pan; press onto bottom.

BEAT cream cheese spread in large bowl with mixer until creamy.

Gradually beat in milk. Blend in chocolate.

Whisk in COOL WHIP. Spoon over crust.

FREEZE 6 hours. Remove from freezer 15 min. before serving.

Use foil handles to lift dessert from pan.

Let stand at room temperature to soften slightly before cutting into squares.

*Easy Cleanup: Place cookies in resealable plastic bag. Seal bag, removing all air. Crush cookies with rolling pin or wooden spoon.

Garnish with chocolate curls just before serving.

**To make the curls, melt 2 additional squares BAKER'S Semi-Sweet Chocolate. Spread with spatula into very thin layer on baking sheet. Refrigerate 10 min. or until chocolate is firm but still pliable. Push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place chocolate curls on waxed paper-covered tray. Refrigerate 15 min. or until firm. Use toothpick to arrange curls on dessert. Freeze any remaining curls in airtight container for up to 6 months.

prep time: 15 min

total time: 6 hr 15 min

makes: 16 servings