Double-Chocolate Mousse

1-1/2
cups  fat-free milk, divided
2
oz.  BAKER’S Semi-Sweet Chocolate
1
pkg.  (1.4 oz.) JELL-O Chocolate Fat Free Sugar Free Instant Pudding
2
cups  thawed COOL WHIP FREE Whipped Topping, divided
1/2
cup  fresh raspberries

Make It

MICROWAVE 1 cup milk and chocolate in large microwaveable bowl on HIGH 2 min.; whisk until chocolate is melted. Add remaining milk and dry pudding mix; beat 2 min. Refrigerate 20 min.

WHISK in 1-1/2 cups COOL WHIP; spoon into 6 dessert dishes.

TOP with remaining COOL WHIP and berries.

Kitchens Tips

Makeover – How We Did It
We used fat-free milk in place of 2% milk and JELL-O Chocolate Fat Free Sugar Free Instant Pudding and COOL WHIP FREE Whipped Topping in place of the regular products. This results in a savings of 70 calories, 3.5 g of fat, and 3 g of saturated fat per serving.
Storage Know-How
Once thawed, refrigerate COOL WHIP Whipped Topping for up to 2 weeks or re-freeze.
Quick Chocolate Mousse
Omit the chocolate. Beat pudding mix and all the milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP; spoon into dessert dishes. Continue as directed.

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