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Mint Chocolate Mousse Dessert

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  0 reviews
  • 50 min prep time
  • 5 hr 50 min total time
  • 12 ingredients
  • 18 servings
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The mousse filling stays creamy, even when frozen! This dessert received top praise from our taste panel of home economists.

Ingredients

Crust

2
cups vanilla wafer crumbs (about 40 wafers)
1/3
cup margarine or butter, melted

Filling

1
(8-oz.) pkg. cream cheese, softened
2
cups powdered sugar
3
oz. unsweetened chocolate, melted
3
eggs
1/2
gallon (8 cups) pink peppermint or green mint ice cream, slightly softened

Sauce

4
oz. semi-sweet chocolate, chopped
1/3
cup margarine or butter
1 1/2
cups powdered sugar
1
(5 oz.) can (2/3 cup) evaporated milk
1
teaspoon vanilla

Steps

  • 1 Heat oven to 350°F. In small bowl, combine crust ingredients; mix well. Press in bottom of ungreased 13x9-inch pan. Bake at 350°F. for 10 minutes or until light golden brown.
  • 2 Meanwhile, beat cream cheese in small bowl. Add 2 cups powdered sugar; beat until smooth. Add melted chocolate; beat well. Add eggs 1 at a time, beating well after each addition. Pour over partially baked crust. Bake at 350°F. for 12 to 15 minutes or until filling is set. Cool completely.
  • 3 Spread ice cream over chocolate layer filling. Cover with foil; freeze 4 hours or until firm. Just before serving, in a heavy saucepan, combine all sauce ingredients except vanilla; mix well. Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook 5 minutes, stirring constantly. Remove from heat; stir in vanilla. Let stand at room temperature 10 minutes before serving. Cut dessert into squares; drizzle warm fudge sauce over each square.
  • 1 Heat oven to 350°F. In small bowl, combine crust ingredients; mix well. Press in bottom of ungreased 13x9-inch pan. Bake at 350°F. for 10 minutes or until light golden brown.
  • 2 Meanwhile, beat cream cheese in small bowl. Add 2 cups powdered sugar; beat until smooth. Add melted chocolate; beat well. Add eggs 1 at a time, beating well after each addition. Pour over partially baked crust. Bake at 350°F. for 12 to 15 minutes or until filling is set. Cool completely.
  • 3 Spread ice cream over chocolate layer filling. Cover with foil; freeze 4 hours or until firm. Just before serving, in a heavy saucepan, combine all sauce ingredients except vanilla; mix well. Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook 5 minutes, stirring constantly. Remove from heat; stir in vanilla. Let stand at room temperature 10 minutes before serving. Cut dessert into squares; drizzle warm fudge sauce over each square.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
400
% Daily Value
Total Fat
23g
35%
Saturated Fat
12g
60%
Cholesterol
87mg
29%
Sodium
190mg
8%
Total Carbohydrate
45g
15%
Dietary Fiber
1g
4%
Protein
6g
6%
% Daily Value*:
Vitamin A
15%
15%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
2 Starch; 1 Fruit; 3 Other Carbohydrate; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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