Chocolate Mousse

• 8 OREO Cookies, coarsely chopped
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 2/3 cup canned sweetened condensed milk
• 4 squares BAKER'S Semi-Sweet Chocolate, melted, cooled slightly
• 1/2 cup thawed COOL WHIP Whipped Topping
• 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

1. Divide cookies evenly among 8 individual dessert dishes; set aside.
2. Beat cream cheese in medium bowl with electric mixer on medium speed until creamy.
3. Gradually add condensed milk, beating until well blended after each addition.
4. Add chocolate; mix well.
5. Gently stir in whipped topping.
6. Spoon evenly into prepared dessert dishes; sprinkle with coconut.
7. Refrigerate at least 1 hour before serving.
8. Store leftover desserts in refrigerator.

oreo cookies, philadelphia cream cheese, condensed milk, s, thawed cool, s angel

Taken from www.kraftrecipes.com/recipes/chocolate-mousse-74991.aspx (may not work)