oreo raspberry-chocolate mousse

How To Make oreo raspberry-chocolate mousse

• 1

  Place 18 Oreo cookies in a food processor and process them until they are crumbs.
• 2

  Combine crumbs and butter in a 3 quart bowl with high sides and press into bottom of bowl to form a crust; set aside.
• 3

  Blend chocolate pudding mix and milk in a large bowl using a whisk.
• 4

  Stir in 1½ containers of Cool Whip and mix well.
• 5

  Spoon the pudding mixture evenly over the crust.
• 6

  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.
• 7

  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.
• 8

  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.
• 9

  Cover and refrigerate 3 hours or overnight before serving. Keep refrigerated.
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