Chocolate-Raspberry Mousse

• 15 OREO Cookies, finely crushed (about 1-1/2 cups)
• 2 Tbsp. butter, melted
• 2 cups fresh raspberries
• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 can (14 oz.) sweetened condensed milk
• 2 cups thawed COOL WHIP Whipped Topping, divided

1. Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
2. Reserve 12 raspberries; spread remaining raspberries over crust.
3. Melt 7 oz.
4. chocolate as directed on package; set aside.
5. Beat cream cheese in large bowl with mixer until creamy.
6. Add condensed milk; mix well.
7. Add melted chocolate; beat until well blended.
8. Whisk in 1 cup COOL WHIP; spoon over raspberry layer in pan.
9. Freeze 2 hours.
10. Run knife around rim of pan to loosen dessert; remove rim.
11. Cut 8 of the reserved raspberries in half.
12. Garnish dessert with remaining COOL WHIP, halved berries and remaining whole berries.
13. Melt remaining chocolate; drizzle over dessert.
14. Let stand until firm.

oreo cookies, butter, fresh raspberries, chocolate, philadelphia cream cheese, condensed milk, topping

Taken from www.kraftrecipes.com/recipes/chocolate-raspberry-mousse-106688.aspx (may not work)