Oreo Raspberry-Chocolate Mousse
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- 1 pkg
- oreo cookies
- 2 pkg
- chocolate instant pudding mix
- 3 Tbsp
- butter, melted
- 1 jar(s)
- 12 oz. seedless raspberry jam
- 3 pkg
- 8 oz. whipped topping
- 1 1/4 c
1Place 18 Oreo cookies in a food processor and process them until they are crumbs.
2Combine crumbs and butter in a 3 quart bowl with high sides and press into bottom of bowl to form a crust; set aside.
3Blend chocolate pudding mix and milk in a large bowl using a whisk.
4Stir in 1½ containers of Cool Whip and mix well.
5Spoon the pudding mixture evenly over the crust.
6Place half of the remaining Oreo cookies in the food processor and pulse until the cookies are small chunky crumbs; sprinkle crumbs over pudding mixture.
7Place jam in a large bowl and stir until smooth, then fold in remaining 1½ containers of Cool Whip and mix well; spread evenly over cookie crumb layer.
8Place the remaining Oreo cookies in the food processor and pulse until the cookies are small chunky crumbs; sprinkle the crumbs evenly over the raspberry layer.
9Cover and refrigerate 3 hours or overnight before serving. Keep refrigerated.