Description
A recipe for Black Forest Mousse Torte

Ingredients

• 24 Golden Oreo Original Sandwich Cookies, divided
  
• 3 tablespoons butter, melted
  
• 6 squares semi-sweet baking chocolate, coarsely chopped
  
• 1 package (8 ounces) cream cheese, softened
  
• 1 jar (7 ounces) marshmallow creme
  
• 1 tub (8 ounces) frozen whipped topping, thawed, divided
  
• 12 maraschino cherries with stems

Preparation
Prep: 25 minutes plus refrigerating

1. SPLIT 12 cookies in half by twisting and gently pulling apart. (Filling will remain on one side of cookie.) Set aside 12 cookie halves without filling. Place cookie halves with filling and remaining 12 whole cookies in foodprocessor; cover. Process until finely crushed.

2. MIX crumbs and butter; press firmly onto bottom of 9-inch springform pan. Stand cookie halves without filling around side of pan, spacing evenly and pressing into crumbs. Refrigerate until ready to fill.

3. MICROWAVE chocolate in large bowl on HIGH 1 to 1-1/2 minutes or until melted, stirring every 30 seconds. Add cream cheese; mix on medium speed with electric mixer until well blended. Add marshmallow creme; mix well. Gently stir in 2 cups whipped topping.

4. SPREAD chocolate mixture into prepared pan. Refrigerate 3 hours or until firm. Remove side from pan. Garnish with remaining 1 cup whipped topping and maraschino cherries.

Nutrition
no information available

Serves
Makes 12 servings

Variations
no information available