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Categories:Viewed: 15 - Published at: 3 months ago
Ingredients
- 1-1/4 cups Oreo Baking Crumbs
- 1/3 cup butter, melted
- 1 pouch (7.2 g) unflavoured gelatine
- 1-1/4 cups milk
- 1 pkg. (225 g) Baker's Semi-Sweet Chocolate, divided
- 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
- 1-1/2 cups thawed Cool Whip Whipped Topping, divided
- 1 cup fresh raspberries
- 1/2 tsp. icing sugar
Method
- Mix crumbs and butter; press onto bottom of 9-inch springform pan.
- Sprinkle gelatine over milk in medium bowl.
- Add 7 oz.
- chocolate.
- Microwave on MEDIUM 4-1/2 min.
- or until milk is very hot.
- Stir 2 min.
- or until gelatine is completely dissolved and chocolate is completely melted when stirred.
- Refrigerate 15 min or until cooled and slightly thickened.
- Beat cream cheese in large bowl with mixer until creamy.
- Gradually beat in 1/3 of the gelatine mixture.
- Add remaining gelatine mixture; mix well.
- Gently stir in 1 cup Cool Whip; pour over crust.
- Refrigerate 3 hours.
- Meanwhile, grate remaining chocolate square; set aside until ready to use.
- Run knife around rim of pan to loosen dessert.
- Remove rim.
- Top dessert with remaining Cool Whip, raspberries and grated chocolate.
- Sprinkle with sugar.
