Chocolate Mousse Dessert

• 1-1/4 cups Oreo Baking Crumbs
• 1/3 cup butter, melted
• 1 pouch (7.2 g) unflavoured gelatine
• 1-1/4 cups milk
• 1 pkg. (225 g) Baker's Semi-Sweet Chocolate, divided
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1-1/2 cups thawed Cool Whip Whipped Topping, divided
• 1 cup fresh raspberries
• 1/2 tsp. icing sugar

1. Mix crumbs and butter; press onto bottom of 9-inch springform pan.
2. Sprinkle gelatine over milk in medium bowl.
3. Add 7 oz.
4. chocolate.
5. Microwave on MEDIUM 4-1/2 min.
6. or until milk is very hot.
7. Stir 2 min.
8. or until gelatine is completely dissolved and chocolate is completely melted when stirred.
9. Refrigerate 15 min or until cooled and slightly thickened.
10. Beat cream cheese in large bowl with mixer until creamy.
11. Gradually beat in 1/3 of the gelatine mixture.
12. Add remaining gelatine mixture; mix well.
13. Gently stir in 1 cup Cool Whip; pour over crust.
14. Refrigerate 3 hours.
15. Meanwhile, grate remaining chocolate square; set aside until ready to use.
16. Run knife around rim of pan to loosen dessert.
17. Remove rim.
18. Top dessert with remaining Cool Whip, raspberries and grated chocolate.
19. Sprinkle with sugar.

baking crumbs, butter, milk, chocolate, cream cheese, topping, fresh raspberries, icing sugar

Taken from www.kraftrecipes.com/recipes/chocolate-mousse-dessert-122034.aspx (may not work)