MICROWAVE 1 1/4 cups morsels and 3/4 cup cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Stir in vanilla extract. Cool to room temperature.
LINE 9 x 5-inch loaf pan with 2 overlapping sheets of plastic wrap, allowing 4-inch overhang on all sides.
COMBINE crushed cookies and butter in medium bowl. Press onto bottom of prepared loaf pan.
BEAT 3/4 cup cream and powdered sugar in small chilled mixer bowl until stiff peaks form. Carefully fold whipped cream into chocolate mixture until blended. Spoon half of chocolate mousse (about 1 1/2 cups) over cookie layer; smooth top. Freeze for 2 hours or until very firm. Cover and refrigerate remaining chocolate mousse.
SPOON sherbet over frozen chocolate layer; smooth top. Freeze for 2 hours or until very firm.
SPOON remaining chocolate mousse over sherbet layer; smooth top. Freeze for 2 hours or until very firm.
MICROWAVE remaining 1/2 cup morsels and remaining 1/4 cup cream in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool for 10 minutes. Spread evenly over mousse layer. Freeze for 4 hours or overnight.
NOTE: Full freezing time is necessary. Each layer must be frozen solid before topped with the next layer for a clean result.
• May be layered with other flavors of sherbet or ice cream.
• To cut slices more easily, run hot water over knife blade and dry prior to cutting.
- Serving Size
1/12 of recipe
- Calories 380
- Calories from Fat 230
* Percent Daily Values are based on a 2000 calorie diet.
% Daily Value *
- Total Fat 26g 40%
- Saturated Fat 16g 78%
- Cholesterol 60mg 20%
- Sodium 90mg 4%
- Carbohydrates 38g 13%
- Dietary Fiber 0g 0%
- Sugars 30g
- Protein 4g
- Vitamin A 10%
- Vitamin C 2%
- Calcium 4%
- Iron 2%