1 cup Oreo Baking Crumbs
1/4 cup butter, melted
2 bars (100 g each) Toblerone Swiss Milk Chocolate, divided
2 tubs (250 g each) Philadelphia Cream Cheese Product
1 can (300 mL) sweetened condensed milk
1 cup thawed Cool Whip Whipped Topping
Mix crumbs and butter; press onto bottom of plastic wrap-lined 9-inch square pan.Microwave 1-1/2 Toblerone bars on MEDIUM 1 min. or until melted. Beat cream cheese product in large bowl with mixer until creamy. Gradually beat in milk. Blend in melted chocolate. Whisk in Cool Whip. Spoon over crust; cover. Freeze 6 hours. Chop remaining 1/2 chocolate bar; sprinkle over dessert. Use plastic wrap to remove dessert from pan before cutting to serve.
Substitute for Cool Whip
Ingredients
1.5 tsp unflavored gelatin
2 Tbsp cold water
1.5 cups cold heavy cream
1/2 tsp vanilla extract
1/4-1/2 cup confectioners sugar
Instructions
Place mixing bowl and whisk in freezer for at least 15 minutes.
Add water and gelatin in a small bowl, mix, and let sit for a minute.
Add mixture to double boiler and stir constantly over low heat until gelatin dissolves and liquifies. Or place in microwave for 30 seconds or until it liquifies.
Take off heat and let cool for a minute.(Don't allow it to set)
Add heavy cream to the slightly frozen mixing bowl and whisk on high speed for a minute.
Add vanilla and sugar, whisk for another minute.
Add gelatin mixture slowly while whisking. Whisk for another minute, until cream holds its shape.
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