Frozen Toblerone Mousse Squares
- 1 cup oreo baking crumbs
- 1/4 cup butter, melted
- 2 bars (100g) each tolberone swiss milk chocolate, divided
- 2 tubs (250g) each philadelphia cream cheese spread
- 1 can (300 ml) sweetened condensed milk
- 1 cup thawed Cool Whip whipped topping
Mix crumbs and butter, press onto bottom of plastic wrap-lined 9 inch square pan.
Microwave 1 1/2 tolberone bars on medium 1 min. or until melted. Beat cream cheese spread in largel 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 chocolate bar sprinkle over dessert. Use plastic wrap to remove dessert from pan before cutting to serve.