Chocolate-Peppermint Mousse - cooking recipe

Ingredients

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

Preparation

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