- 1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
- 1 cup butter or margarine, softened
- 1 egg
- 1 cup semi-sweet chocolate chips
- 1 (8 ounce) package cream cheese, softened
- 1 cup whipping cream
- 1 cup semisweet chocolate chips
- 1/2 cup whipping cream
- Mix cookie dough as directed on package. Spread in bottom of ungreased 13×9-inch pan.
- Bake at 350 degrees F for 12 to 15 minutes or until light golden brown; cool.
- Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes or until melted. In a bowl, beat cream cheese until smooth. Add melted chocolate to cream cheese; blend. Beat 1 cup whipping cream until stiff peaks form. Fold whipping cream into chocolate-cream cheese mixture until well blended. Spread over cooled cookie base. Cover; refrigerate 1 hour or until set.
- Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes or until melted. Stir in 1/2 cup whipping cream until blended. Spoon warm chocolate mixture over mousse; spread evenly. Refrigerate 30 minutes or until set. Store tightly covered in refrigerator.