Betty Crocker says: “Whipping cream will form stiff peaks faster if you chill the bowl and beaters before using.”
1 lb 15 oz pouch sugar cookie mix
butter and egg called for on cookie mix pouch
12 oz bag semisweet chocolate chips (2 cups)
8 oz cream cheese, softened
1 1/2 cups whipping cream
1. Heat oven to 350. Make cookie dough as directed on package. Spread in bottom of ungreased 13 x 9″ pan.
2. Bake 12-15 minutes or until light golden brown. Cool completely.
3. In a small microwavable bowl, microwave 1 cup of the chocolate chips uncovered on High 1 minute or until melted. In medium bowl, beat cream cheese with electric mixer until smooth. Beat in melted chocolate. In another bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold into chocolate-cream cheese mixture until well blended. Spread over cooled cookie base. Cover; refrigerate 1 hour or until set.
4. In same small bowl, microwave remaining 1 cup chocolate chips uncovered on High 1 minute or until melted. Stir in remaining 1/2 cup whipping cream until blended. Spoon warm chocolate mixture over mousse; spread evenly. Refrigerate 30 minutes or until set. Cut into 9 rows by 4 rows. Store in refrigerator.