Frozen Toblerone Mousse Squares
- 1 cup Oreo Baking crumbs
- 1/4 cup butter melted
- 2 bars (100 g each) Toblerone Swiss Milk Chocolate, divided
- 2 tubs (250 g each) Philidelphia Cream Cheese Spread
- 1 can (300 ml) sweetened condensed milk
- 1 cup thawed cool whip topping
Preparation time 15mins
Cooking time 21mins
Mix crumbs and butter; press onto bottom of plastic wrap lined 9-inch square pan.
Microwave 1-1/2 Toblerone bars on medium 1 minute or until melted. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk. Blend in melted chocolate. Whisk in cool whip. Spoon over crust; cover.
Freeze 6 hours. Chop remaining 1/2 bar and sprinkle over dessert. Use plastic wrap to remove dessert from pan before cutting to serve.