Our Layered Raspberry-White Chocolate Mousse recipe is delectably delicious and deceptively simple. Your guests will think you spent ages in the kitchen preparing dessert - only you'll know how easy it was to pull off these layered parfaits!
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
Refrigerate 1/2 cup raspberries for later use. Microwave remaining raspberries in medium microwaveable bowl on HIGH 2 min.; mash well. Press through mesh strainer; discard strained solids. (You should have about 1/2 cup strained raspberry purée.)
Add boiling water to jelly powder in small bowl; stir 2 min. until completely dissolved. Stir in cold water. Add raspberry purée; mix well. Spoon into 8 dessert dishes, adding about 1/4 cup jelly mixture to each dish. Refrigerate 1 hour.
Meanwhile, melt chocolate as directed on package; pour into medium bowl. Refrigerate 10 min. Add dry pudding mix and milk; beat with whisk 2 min. Stir in Cool Whip. Spoon into resealable plastic bag; seal bag. Refrigerate until ready to use.
Cut small piece off one bottom corner of bag; use to pipe pudding mixture over jelly. Refrigerate 30 min.
Top with crumbled biscuits and remaining raspberries just before serving.
Kraft Kitchen Tips!
These creamy desserts can be refrigerated up to 2 days before topping with the crumbled biscuits and remaining raspberries before serving.
Prepare using Jell-O Vanilla Fat Free Instant Pudding.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 7 g
Cholesterol 15 mg
Sodium 210 mg
Carbohydrate 29 g
Fibre 3 g
Sugars 17 g
Protein 3 g
8 servings, 1/8 recipe each
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.