br>MAKE THE CHOCOLATE RASPBERRY MOUSSE:
Put chocolate in food
br>Serve each chilled dessert glass containing mango mousse topped with 3
Bake any brownie mix as directed.
Mix 2 envelopes Knorr milk chocolate mousse dessert mix as directed.
When brownies are cool, cut in 1/2.
Crumble 1/2 of brownies in the bottom of dish. Spread 1/2 of the mousse on brownie.
Layer a crushed Heath or Butterfinger candy bar on this.
Add a layer of Cool Whip.
Repeat layers.
Top with additional candy pieces.
lasses or dessert bowls.
Spoon a container of mousse into each
nto 8 parfait glasses or dessert dishes. If you use smaller
Mousse: Line an 8 1/2\"
Make brownies using cake like recipe and bake in 9 x 13-inch pan.
Let cool thoroughly.
Mix mousse mix using whipping cream and regular milk to measure 1 2/3 cup of milk called for in recipe. Crumble half of brownies in bottom of large glass bowl.
Spread half of mousse on top of brownies, then half Cool Whip on mousse. Sprinkle chopped Heath bars on Cool Whip.
Repeat layers and cover with plastic wrap and refrigerate at least 3 hours or overnight if possible.
Melt chocolate in microwave or double boiler.
Meanwhile, prepare mousse according to package directions, adding Espresso powder before beating.
Scrape chocolate into a medium-size bowl. Stir in about 1/3 mousse mixture and nuts.
Spread over bottom of pie crust.
Spread remaining mousse on top, mounding slightly in center.
Chill at least 1 hour.
Before serving, spread Cool Whip over top in swirls.
Garnish with chocolate shavings or cookies or sprinkle extra chips and nuts.
In a medium saucepan, whisk together the sugar, cocoa, and cornstarch. Whisk in the milk. Whisk over medium heat for 5 minutes, or until the mixture thickens. Stir in vanilla, and cool.
fold in the whipped topping. Divide among dessert dishes, Chill for at least 1 hour.
To modify into Mocha Dream Pies.
prepare as above adding 2 tsp coffee to the sugar mixture in the saucepan. Divide among 6 single-serving graham cracker tart cups. Sprinkle with cooa powder.
In microwave-safe bowl, melt chocolate on High with 1 T. water, about 45 seconds; stir until smooth. Cool slightly.
At medium-high speed, beat topping mix with milk until firm peaks form. Remove 1/2 cup whipped topping; reserve.
Beat cocoa into remaining whipped topping; fold in melted chocolate.
Spoon into 4 dessert glasses. Chill.
Before serving, top with reserved whipped topping. If desired, garnish with strawberries and chocolate shavings.
Beat together the whipped topping and condensed milk.
Gradually add orange juice, while continuing to whip.
Spoon into dessert dishes, cover and refrigerate until time to serve.
When ready to serve, add dollop of whipped topping and sprinkle with zest.
ffect).
Cover top of mousse with plastic wrap and chill
atter.
To make chocolate mousse, place chocolate in heatproof medium
/3 cup mousse into each of 8 dessert bowls. Cover at
In a large bowl, combine gelatin and the boiling water; stir about 2 minutes or until gelatin is dissolved. Stir in shredded lime peel and lime juice. Cool for 10 to 15 minutes or until cooled slightly but not set.
Whisk in sour cream when dissolved whisk in the 1 cup dessert topping.
Pour into six 6- to 8-ounce stemmed dessert glasses. Cover and chill for 2 to 24 hours or until set.
If desired, garnish with the 1/2 cup dessert topping and lime peel curls or lime slices.
Bake brownies according to directions.
Cool.
Break up brownies and pour kahlua over.
Set aside.
Whip chocolate mousse according to directions.
Break candy bars into small pieces.
Put 1/2 brownies into glass truffle bowl.
Cover with 1/2 mousse. Layer with 1/2 the candy and 1/2 whipped topping.
Repeat with remaining ingredients.
Prepare brownie mix and mousse according to package directions.
Layer in clear bowl a layer of brownies (optional: pour Kahlua over brownies), a layer of mousse and a layer of Cool Whip; sprinkle with crushed Heath bars.
Repeat until you reach the top of bowl.
Prepare brownie mix according to directions; cool.
Prepare chocolate and vanilla mousse and refrigerate 1 hour.
olden. Let cool completely.
Mousse: Meanwhile, sprinkle gelatin over 1
b>dessert bowls (or wine/champagne glasses), layer 1/8 of the mousse