Oreo Raspberry-Chocolate Mousse
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Family Tested & Approved
chocolate instant pudding mix
12 oz. seedless raspberry jam
8 oz. whipped topping
Place 18 Oreo cookies in a food processor and process them until they are crumbs.
Combine crumbs and butter in a 3 quart bowl with high sides and press into bottom of bowl to form a crust; set aside.
Blend chocolate pudding mix and milk in a large bowl using a whisk.
Stir in 1½ containers of Cool Whip and mix well.
Spoon the pudding mixture evenly over the crust.
Place half of the remaining Oreo cookies in the food processor and pulse until the cookies are small chunky crumbs; sprinkle crumbs over pudding mixture.
Place 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.
Place 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.
Cover and refrigerate 3 hours or overnight before serving. Keep refrigerated.