Prep Time: 15 min.
Total Time: 6 hr. 15 min.
Servings: 16 servings
12 OREO Cookies, finely crushed
1/4 cup butter or margarine, melted
1-1/4 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate (5 oz.), divided
2 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread
1 can (14 oz.) sweetened condensed milk
1 cup thawed COOL WHIP Whipped Topping
Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Combine cookie crumbs and butter; press onto bottom of prepared pan.
Melt 4 oz. chocolate as directed on package. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk, then melted chocolate. Whisk in COOL WHIP; pour over crust.
Freeze 6 hours. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)
Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly. Use foil handles to lift dessert from pan; cut into squares. Garnish with chocolate curls.