Make an impression at your next special event with our Chocolate-Raspberry Mousse Cake. This Chocolate-Raspberry Mousse Cake features an chocolate cookie crumb crust.
Provided by My Food and Family
Categories Home
Time 2h25m
Yield Makes 16 servings.
Number Of Ingredients 7
Steps:
- Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Reserve 12 raspberries; spread remaining raspberries over crust.
- Melt 7 oz. chocolate as directed on package; set aside. Beat cream cheese in large bowl with mixer until creamy. Add condensed milk; mix well. Add melted chocolate; beat until well blended. Whisk in 1 cup COOL WHIP; spoon over raspberry layer in pan. Freeze 2 hours.
- Run knife around rim of pan to loosen dessert; remove rim. Cut 8 of the reserved raspberries in half. Garnish dessert with remaining COOL WHIP, halved berries and remaining whole berries. Melt remaining chocolate; drizzle over dessert. Let stand until firm.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
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