Layered Raspberry-White Chocolate Mousse

By carol gorman

Our Layered Raspberry-White Chocolate Mousse recipe is delectably delicious and deceptively simple. Your guests will think you spent ages in the kitchen preparing dessert - only you'll know how easy it was to pull off these layered parfaits!

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Ingredients

• 2-1/2 cups frozen raspberries, divided
• 3/4 cup boiling water
• 1 pkg. (10 g) Jell-O No Sugar Added Raspberry Jelly Powder
• 3/4 cup cold water
• 4 oz. (2/3 of 170-g pkg.) Baker's White Chocolate
• 1 pkg. (4-serving size) Jell-O White Chocolate Fat Free Instant Pudding
• 1 cup cold skim milk
• 1-1/2 cups thawed Cool Whip Light Whipped Topping
• 2 shortcake biscuits (1-1/2 inch), crumbled

Preparation

Step 1

Refrigerate 1/2 cup raspberries for later use. Microwave remaining raspberries in medium microwaveable bowl on HIGH 2 min.; mash well. Press through mesh strainer; discard strained solids. (You should have about 1/2 cup strained raspberry purée.)

Add boiling water to jelly powder in small bowl; stir 2 min. until completely dissolved. Stir in cold water. Add raspberry purée; mix well. Spoon into 8 dessert dishes, adding about 1/4 cup jelly mixture to each dish. Refrigerate 1 hour.

Meanwhile, melt chocolate as directed on package; pour into medium bowl. Refrigerate 10 min. Add dry pudding mix and milk; beat with whisk 2 min. Stir in Cool Whip. Spoon into resealable plastic bag; seal bag. Refrigerate until ready to use.

Cut small piece off one bottom corner of bag; use to pipe pudding mixture over jelly. Refrigerate 30 min.

Top with crumbled biscuits and remaining raspberries just before serving.