Name: Chocolate Citrus Freeze
Prep time: 15 s
Total time: 615 s
Yield: 12
Ingredients: 1 3/4 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morselsdivided; 1 3/4 cups heavy whipping creamdivided; 1 teaspoon vanilla extract; 1 cup finely crushed chocolate wafer cookies (about 16 cookies); 2 tablespoons buttermelted; 4 tablespoons powdered sugar; 1 1/2 cups lowfat orange sherbet ice creamsoftened slightly

Make It

Step 1

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.

Step 2

Line 9 x 5-inch loaf pan with 2 overlapping sheets of plastic wrap, allowing 4-inch overhang on all sides.

Step 3

Combine crushed cookies and butter in medium bowl. Press onto bottom of prepared loaf pan.

Step 4

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.

Step 5

Spoon sherbet over frozen chocolate layer; smooth top. Freeze for 2 hours or until very firm.

Step 6

Spoon remaining chocolate mousse over sherbet layer; smooth top. Freeze for 2 hours or until very firm.

Step 7

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.