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Dessert for all chocolate lovers with a crunchy surprise. May be made
in individual servings or layered in a large bowl to serve a crowd. Serves
at least 12.
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We are not sure of the real origin, however,
the copy of the recipe I have is hand written and stained with chocolate
from frequent use.
Note, different brands of instant mousse
yield differing amounts. Jello brand requires three cups of milk
whereas Nestle only requires 1 1/2 so be aware when making the recipe and
determining the quantity you want to make. |
| Quantity |
Ingredients |
Preparation Notes |
| 2
- 4 pkgs |
Instant
Chocolate Mousse prepared according to directions. Should require
about 6 Cups of Milk total. |
- Bake brownies and cool completely.
- Prepare Mousse and chill
- Crush candy into small pieces
- Break up brownies into chunks and put 1/2 in the
bottom of the bowl. You will want these fairly dense so that you
cannot see through them.
- Put one half of the cool whip on top, spreading
over brownies totally.
- Sprinkle with a bit less than 1/2 of the candy
pieces so that there will be candy in every bite.
- Put 1/2 of the mousse over the top of the cool
whip
- Repeat the layers.
- Sprinkle last bit of the candy on top and garnish
if desired with fruit.
- If making in individual serving (sherbet size)
dishes - you can reduce the recipe by half and only do one layer per dish -
6 servings.
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16 - 20 oz |
Cool Whip (low
fat or fat free works fine.) |
| 6 |
Skor Bars
crushed (Heath Bars also work) |
| 1
pkg |
Brownie mix
prepared and baked according to directions on box. Cool completely
before using |
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Fruit Garnish
if desired - Fresh strawberries, raspberries or maraschino cherries |
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