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Instructions |
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Line an 8x4x2 inch loaf pan with a double layer of plastic wrap, leaving a 2 inch overhang on all sides. In a large chilled bowl whisk together powdered sugar and cocoa powder. Add 1 cup of the Cool Whip, whisking until well mixed. Add another cup of Cool Whip; fold together until no white streaks remain. Pour chocolate mixture into the prepared pan, smoothing surface. Freeze about 15 minutes or just until layer begins to set up.
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In a clean bowl fold vanilla into 2 cups of Cool Whip. Spread mixture over slightly frozen chocolate layer, smoothing the top. Freeze 15 minutes more.
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In a blender or food processor combine strawberries and granulated sugar. Cover and blend or process until well-mixed. Fold the strawberry mixture in remaining Cool Whip; spread over vanilla layer. Loosely cover with overhanging plastic wrap. Freeze 4 to 24 hours or until firm.
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To serve, use edges of plastic wrap to lift mousse out of pan and place on a cutting board. Remove and discard plastic wrap. Using a thin sharp knife that's been dipped in hot water, slice mousse into 10 slices, about 3/4 inch thick. Wipe knife dry after each cut.
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Originally Submitted
9/12/2014
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