Chocolate Creme Mousse

• 3 oz. Baker's Semi-Sweet Chocolate, chopped
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1 tsp. vanilla
• 1 jar (198 g) Jet-Puffed Marshmallow Creme
• 1- 1/2 cups thawed Cool Whip Whipped Topping

1. Microwave chocolate in large microwaveable bowl on MEDIUM 45 sec.
2. to 1 min.
3. or until completely melted when stirred.
4. Add cream cheese and vanilla; beat with electric mixer on medium speed until well blended.
5. Add marshmallow creme; mix well.
6. Gently stir in the whipped topping.
7. Spoon into serving bowl or pipe into 6 individual dessert dishes.
8. Refrigerate several hours or until well chilled.
9. Garnish as desired.
10. Store in refrigerator.

chocolate, cream cheese, vanilla, jet

Taken from www.kraftrecipes.com/recipes/chocolate-creme-mousse-82861.aspx (may not work)