Chocolate Berry Freeze

2 cups Oreo cookie crumbs
1/2 cup butter, melted
3/4 cup sweetened condensed milk
1/3 cup frozen strawberries, thawed and chopped
2 TBSP strawberry ice cream topping
1 1/4 cups heavy whipping cream, whipped
1/3 cup slivered almonds, toasted
2 TBSP chocolate syrup

Line the bottom and sides of a 9x5x3" loaf pan with foil. Combine cookie crumbs and butter; press half of the mixture into prepared pan. Freeze for 15 minutes.

Pour half of the milk into a small bowl; stir in strawberries and strawberry topping. Fold in half of the whipped cream. Spread over crust. Sprinkled with remaining crumb mixutre. Freeze for 45-60 minutes or until firm.

In a small bowl, combine the almonds, chocolate syrup and remaining milk. Fold in remaining whipped cream. Spread over crumb layer (pan will be full). Cover and freeze for several hours or overnight. May be frozen for up to 2 months.

Remove from freezer 10 minutes before serving. Using the foil, lift dessert out of pan. Invert onto serving platter. Cut into slices. Enjoy!

Chocolate Mousse Cheesecake

This is a virtually no-fail cheesecake, but also a real crowd pleaser.

CRUST: 1/3 C. melted margarine
3 T. sugar
1 1/4 C. crushed graham cracker crumbs

Mix together and pat evenly into a 9 x 13 pan

CHEESE CAKE: 3 8 oz. packages of cream cheese, softened (I use the reduced fat)
1 C. sugar
1 t. vanilla

Beat until smooth and creamy. Spread on crust. Bake at 350 degrees for 40 minutes. Cool completely.

CHOCOLATE MOUSSE: 2 envelopes (one box) of Dream Whip
1 C. + 1 3/4 C. milk
1 t. vanilla
2 small boxes of chocolate instant pudding

Whip the Dream Whip, vanilla, and 1 C. milk for 6 minutes with an electric mixer. Then, add 1 3/4 C. milk and puddings. Continue to eat until blended and thick (about 2 more minutes). Spread over cooled cake.

Top with Cool Whip and grated chocolate.