Place chocolate cookies, cream included, in food processor and pulse until they become crumbs.
Beat cream cheese until creamy. Add the hazelnut and dark cocoa powder and beat again until mixed.
Gently fold in 1 1/2 cups Cool Whip.
Spoon 1/3 of the cookie crumbs into bottom of 8 - 8 oz. jelly jars.
Pipe hazelnut mousse evenly into jars.
Spoon another 1/3 of the crumbs on top of the mousse.
Divide the fruit filling/topping evenly into the jars.
Top with the last 1/3 of the cookie crumbs.
Pipe the remaining Cool Whip on top of the jars and garnish with the mini chocolate cookies.
You can use plastic baggies with the corner cut off for piping mousse and whipped cream.
This recipe was created by
Jocelyn began baking at five years old. Baking helps her relax when she’s feeling stressed. When she’s not in the kitchen, she enjoys doing crossfit with her husband. With all the sugar that comes out of their kitchen, working out is definitely a necessary evil!
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