Mini Milk-Chocolate Mousse Cakes

ACTIVE TIME: 25 min. TOTAL TIME: 45 min. SERVES: 6

These impressive stacks are a cinch to make, thanks to instant mousse mix and a quick-prep crust 2 (3.1 oz.) pkgs. milk chocolate

mousse mix, like Dr. Oetker

1 cup frozen whipped topping,

thawed

1⁄2 cup graham cracker crumbs 2 Tbs. melted coconut oil

1⁄2 cup chocolate chips

1⁄2 cup heavy cream 1 Prepare mousse mixes as package directs, using low-fat milk. Using rubber spatula, fold in whipped topping.

2 In bowl, mix graham cracker crumbs and coconut oil. Coat six

3"x 2" cake rings with cooking spray; place on wax-paper lined baking sheet. Divide crumb mixture among rings; press with spoon to compact. Add mousse, dividing evenly and smoothing tops. Freeze 20 min. or until ready to serve; unmold.

3 In heatproof bowl, microwave chocolate chips and cream 1 min. Let sit 2 min. Whisk until smooth; carefully pour over cake tops. Garnish with berries and whipped topping, if desired.

Per serving: Cal. 412 Pro. 7g Carb. 42g Fiber 1g Sug. 34g Chol. 27mg Sod. 141mg Total fat: 24g Sat. 17g Trans. 0g