2 pkg. Jell-O chocolate flavor instant pudding & pie filling
1 tub cool whip whipped topping, thawed, divided
1 pkg. ladyfingers
1 square semi-sweet baking chocolate, cut into curls
3/4 cup fresh raspberries
Instructions
Beat cream cheese in large bowl with electric mixer until creamy. Gradually add milk, beating well after each addition. Add dry pudding mixes. Beat 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping. Remove 1 1/2 cups pudding mixture; cover. Refrigerate along with the remaining whipped topping for later use.
Line 8-inch round pan with plastic wrap. Cut ladyfingers crosswise in half. Stand about half of the ladyfingers around edge of pan, with rounded ends down and flat sides facing center of pan. Spoon remaining pudding mixture into pan; spread to evenly cover bottom of pan. Place remaining ladyfingers over pudding mixture, rounded sides down; cover. Refrigerate 3 hours.
Invert dessert onto serving plate. Remove pan and plastic wrap. Spread side of dessert with half of the remaining whipped topping, leaving rounded tops of ladyfingers unfrosted. Spread top of dessert with the reserved pudding mixture; cover with remaining whipped topping. top with chocolate curls and raspberries. Stor in refrigerator.
Originally Submitted
11/16/2008
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