Line 8-inch square pan with foil, with ends of foil extending over sides. Process cookies in food processor until finely ground; mix with butter. Press onto bottom of prepared pan.
Place 3 oz. semi-sweet chocolate in medium microwaveable bowl; add 2 Tbsp. milk. Microwave on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Repeat with 2 oz. white chocolate and 2 Tbsp. milk in separate microwaveable bowl. Then, repeat with remaining semi-sweet chocolate, remaining white chocolate and 2 Tbsp. of the remaining milk in third microwaveable bowl. Cool.
Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir 1/3 cup pudding mixture and 2 tsp. cocoa powder into melted semi-sweet chocolate. Stir 1/3 cup of the remaining pudding mixture into each of the remaining 2 bowls of melted chocolate until blended. Gently stir 1 cup COOL WHIP into chocolate mixture in each bowl.
Layer pudding mixtures over crust, starting with semi-sweet/cocoa mixture and ending with white chocolate mixture, smoothing top of each layer before adding the next. Refrigerate 4 hours or until firm.
Use foil handles to remove dessert from pan just before serving. Sprinkle lightly with remaining cocoa powder. Cut into 9 squares, then cut each square diagonally in half.
This creamy and airy mousse is the perfect special-occasion dessert to share with a crowd.
Substitute BAKER'S Bittersweet Chocolate for the semi-sweet chocolate.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.