DESSERT RECIPES

Chocolate Raspberry Mousse

1 Reynolds® Pot Lux™ cookware, 3 quart pan
15 chocolate sandwich cookies, crushed, about 1 3/4 cups
3 tablespoons butter or margarine, melted
2 3.9 ounce packages instant chocolate pudding mix
1 1/4 cups milk
3 8 ounce containers frozen whipped topping, thawed, divided
1 12 ounce jar raspberry or strawberry jam
milk chocolate candy bar shavings
fresh raspberries or strawberries, optional

Combine chocolate cookie crumbs and butter in Pot Lux™ pan. Press into bottom of pan to form a crust; set aside. Blend chocolate pudding mix and milk in a large bowl using a whisk. Stir in 1 container whipped topping. Spoon evenly over crust. Place jam in a medium bowl; stir until smooth. Fold in remaining whipped topping. Spread evenly over pudding layer. Cover and refrigerate 3 hours or overnight. Sprinkle with chocolate shavings before serving. Garnish with fresh raspberries or strawberries, if desired. Fold a long sheet of Reynolds Color Plastic Wrap into a 2 inch wide strip to decorate bowl. Wrap the strip of plastic wrap around the top of the bowl, overlapping ends. Tape end in place with double sided tape. Make a fluffy bow for the base of a pedestal bowl. Tear off four 12 inch sheets of Reynolds Color Plastic Wrap. Pinch each plastic wrap sheet in the center; twist center to make a small stem at bottom with ends of plastic wrap on top. Gather the four stems together like a bouquet of flowers; tie with ribbon or a strip of plastic wrap. Gently fluff out ends of plastic wrap to make a bow; trim ends with scissors. Attach bow around foot of pedestal bowl using ribbon.



Dream Squares

3 tablespoons unsalted butter, at room temperature
2 tablespoons brown sugar
1 egg
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Topping:
1/2 cup brown sugar
2 tablespoons unsalted butter, at room temperature
1 egg
1 cup chopped walnuts
3/4 cup shredded coconut
1 cup glacéed cherries, cut in half, or mixed glacéed fruit

Preheat oven to 350F. Lightly butter an 8 inch square cake pan. To make base, stir 3 tablespoons of butter with 2 tablespoons brown sugar until creamy in a medium size bowl. Beat in 1 egg. In a small bowl, stir flour with baking powder and salt until well mixed. Stir into egg mixture, working in flour with your fingers. Using buttered fingers, press evenly into bottom of prepared pan.

Topping:

Mix 1/2 cup brown sugar with 2 tablespoons butter. Beat in 1 egg until smooth. Then stir in walnuts, coconut and cherries until well combined. Evenly spread over base. Bake in center of preheated oven until a deep golden color, from 30 to 33 minutes. Store cooled squares in layers separated with waxed paper in a sealed container. Squares will keep well at room temperature for up to 2 days or freeze for 1 month or more.