Dessert Recipes

Chocolate Hazelnut Rocky Road Mousse Pie

Ingredients:
1 package Chocolate Hazelnut Mousse mix
1 (8 oz) package of 1/3 less fat Philadelphia® cream cheese, softened
1 tablespoon of milk (just enough to make a thick paste when combined with mousse mix)
2 cups (8 oz) thawed Lite Cool Whip®
3/4 cup miniature marshmallows
1/3 cup hazelnuts or other nuts
1 (6 oz) ready-to-use chocolate flavor crumb crust

Directions:
Combine mouse mix and milk to make a paste.
Add to cream cheese and beat in mixer on medium speed, or process in a food processor until well blended.
Gently fold in Cool Whip®.
Gently stir in marshmallows and nuts.
Spoon into crust.  Cover with plastic lid provided with crust.
Freeze 4 hours or until firmly set.

To Serve:
Remove from freezer to slice.  Return unused pie, covered, to freezer.
Allow slices to rest at room temperature for about 15 minutes.
Garnish with drizzles of chocolate sundae sauce and a few marshmallows if desired.

Raspberry Chocolate Mixed Berry Tart

Ingredients:
1 package Raspberry Chocolate Mousse
1 (8 oz) package of 1/3 less fat Philadelphia® cream cheese, softened
1 tablespoon of milk (just enough to make a thick paste when combined with mousse mix)
2 cups (8 oz) thawed Lite Cool Whip®
2 cups mixed berries, cleaned and sliced
1 pre-made pie crust (refrigerated or ready crust), or 6 mini ready graham cracker crusts
3 tablespoons apple jelly, melted if desired

Directions:
Combine mouse mix and milk to make a paste.
Add to cream cheese and beat in mixer on medium speed, or process in a food processor until well blended.
Gently fold in Cool Whip®.
Cover and chill until ready to use.
If using refrigerated crust, prick bottom with fork so the crust won’t rise; bake according to instructions in pie pan or tart pan.  Cool completely on rack before filling.
Spread prepared mousse in crust.
Top with fruit, pushing lightly into mousse to anchor if desired.
Using a pastry brush, lightly brush fruit with melted jelly (for the shine) if desired.
Cover lightly and chill at least 1hour if mousse was well chilled, or 2 hours if not, and preferably over night.

To Serve:
Cut and serve, or place mini tarts on serving platter.  Garnish with mint sprigs if desired.

TIP:  For quick bite size tarts, use phylo shells.  Bake about 5 minutes to crisp before filling with well chilled mousse, and serve as soon after filling as possible.

TIP:  See the MAKE FROM SCRATCH page if you prefer freshly made graham cracker crust (the recipe is pretty easy).  It also includes directions for swapping the graham crackers for various kinds of cookies.