Frozen Chocolate Mousse Squares

INGREDIENTS:

1. 12 vanilla creme-filled chocolate sandwich cookies, finely crushed
2. 1/4 cup butter or margarine, melted
3. 1-1/4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (5 oz.), divided
4. 2 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread
5. 1 can (14 oz.) sweetened condensed milk
6. 1 cup thawed COOL WHIP Whipped Topping

DIRECTIONS:

• Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Combine cookie crumbs and butter; press onto bottom of prepared pan.
• Melt 4 oz. chocolate as directed on package. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk, then melted chocolate. Whisk in COOL WHIP; pour over crust.
• Freeze 6 hours. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)
• Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly. Use foil handles to lift dessert from pan; cut into squares. Garnish with chocolate curls.

This recipe was used with permission from Kraft Foods