Raspberry Chocolate Mousse Cake

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 1 3/4 cups boiling water
• 1 package raspberry flavor gelatin (8-serving size)
• 1 cup cold water
• 1/2 cup cold milk
• 1 package chocolate instant pudding (4 serving size)
• 8 ounces whipped topping, thawed
• 1 cup vanilla wafer crumbs (finely crushed)
• 2 tablespoons butter, melted
• 1 tablespoon sugar

Recipe

• 1 spray 9" round cake pan with no-stick cooking spray.
• 2 for crust:.
• 3 mix wafer crumbs, butter and sugar with a fork until well blended.
• 4 set aside.
• 5 for mousse:.
• 6 stir boiling water into gelatin in a large bowl for 2 minutes or until gelatin is completely dissolved.
• 7 stir in cold water.
• 8 pour 1 1/2 cups gelatin into prepared cake pan. refrigerate 1 - 1 1/2 hours or until gelatin is set but not firm. (sticks to finger when lightly touched).
• 9 reserve remaining gelatin at room temperature.
• 10 pour milk into reserved gelatin.
• 11 add pudding mix.
• 12 beat with wire whisk for 2 minutes.
• 13 gently stir in 2 cups of the whipped topping.
• 14 spoon over prepared gelatin.
• 15 sprinkle crumb mixture over the pudding to form crust, patting lightly to help crumbs adhere.
• 16 cover with plastic wrap and refrigerate for at least 4 hours.
• 17 to serve:.
• 18 dip bottom of cake pan in warm water for about 15 seconds.
• 19 place serving plate on top of mold.
• 20 gently shake pan to loosen gelatin.
• 21 gently remove mold, center mousse on plate, garnish with additional whipped topping and fresh raspberries if desired.