Chocolate-Peppermint Mousse

• Sarah Lee pound cake
• 1 pkg. Knox gelatine
• 1/2 c. milk
• 8 oz. cream cheese
• 1/2 c. sugar
• 1/2 tsp. peppermint extract
• 8 drops green food coloring
• 1 1/2 c. whipping cream (makes 2 c. whipped)
• 1 c. chocolate chips

1. Line loaf pan with foil, then line pan with thin slices of cake. Soften gelatine in milk for 1 minute in the microwave.
2. Beat the cream cheese and sugar 1 minute and add gelatine.
3. Remove 1/2 cup and add mint flavoring and coloring to it.
4. Add 1 cup whipped cream.
5. Melt chocolate chips 2 or 3 minutes and add to the rest of the cream cheese layer and add 2 cups whipped cream.
6. Over the cake layer, pour the green mixture, then the chocolate layer and cover with a layer of thinly sliced cake and chill thoroughly.
7. To serve, slice across the layers.

cake, gelatine, milk, cream cheese, sugar, peppermint, coloring, whipping cream, chocolate chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=880815 (may not work)