What You Need
OREO Cookies, finely crushed (about 1 cup)
cup butter or margarine, melted
tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread
can (14 oz.) sweetened condensed milk
oz. BAKER'S Semi-Sweet Chocolate, melted
cup thawed COOL WHIP Whipped Topping
Chocolate curls (see Tip)
LINE 9-inch square pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan.
BEAT cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk, then chocolate. Whisk in COOL WHIP; pour over crust.
FREEZE 6 hours. Remove dessert from freezer 15 min. before serving. Use foil handles to lift dessert from pan. Let stand at room temperature to soften slightly before cutting into squares. Garnish with chocolate curls just before serving.
To make the chocolate curls, melt 2 oz. additional BAKER'S Semi-Sweet Chocolate; spread with spatula into very thin layer on baking sheet. Refrigerate 10 min. or until chocolate is firm but still pliable. Push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place chocolate curls on waxed paper-covered tray. Refrigerate 15 min. or until firm. Use toothpick to arrange curls on dessert. Freeze any remaining curls in airtight container for up to 6 months.
Reserve 12 raspberries from 2 cups fresh raspberries; spread remaining raspberries over crust. Pepare filling and freeze as directed. Garnish dessert with reserved raspberries just before serving.
on Jul. 17, 2012 at 6:15 PM