Chocolate Mousse Igloo

• 14 Oreo Cookies, divided
• 3 Tbsp. non-hydrogenated margarine, melted
• 2 cups Philadelphia Cream Cheese Product
• 4 oz. Baker's Semi-Sweet Chocolate, melted
• 1 can (300 mL) ) sweetened condensed milk
• 2 cups thawed Cool Whip Whipped Topping, divided
• 32 Jet-Puffed Marshmallows, cut lengthwise in half

1. Spray 1.5-L freezerproof bowl with cooking spray; line with plastic wrap, with edges of wrap extending over top edge.
2. Reserve 1 cookie for garnish; finely chop remaining cookies.
3. Mix chopped cookies and margarine.
4. Beat cream cheese products, melted chocolate and condensed milk in medium bowl with mixer until well blended.
5. Stir in 1 cup Cool Whip; spoon into prepared bowl.
6. Top with chopped cookie mixture.
7. Cover dessert with plastic wrap; use to gently press cookie mixture into cream cheese mixture.
8. Freeze 6 hours or until firm.
9. Unmold dessert onto plate; remove plastic wrap.
10. Spread dessert with remaining Cool Whip.
11. Press reserved cookie into dessert for the igloo's door.
12. Press cut sides of marshmallows in horizontal rows in dessert, cutting marshmallows into smaller pieces if necessary to completely cover dessert.

oreo cookies, nonhydrogenated margarine, philadelphia cream cheese, chocolate, condensed milk, topping, jet

Taken from www.kraftrecipes.com/recipes/chocolate-mousse-igloo-120599.aspx (may not work)