Light whipped topping is the secret to this delicious mousse dessert. Portions of the whipped topping are sweetened and flavored with cocoa powder and strawberries and then layered and frozen to resemble Neapolitan-style ice cream.
Line an 8x4-inch loaf pan with a double layer of plastic wrap, leaving a 2-inch overhang on all sides.
Whisk together powdered sugar and cocoa powder in a large chilled bowl. Add 1 cup of the whipped topping, whisking until well mixed. Add another 1 cup of the whipped topping; fold together until no white streaks remain. Pour the chocolate mixture into the prepared pan, smoothing the surface. Freeze for about 15 minutes or just until the layer begins to set up.
Fold the vanilla into another 2 cups of the whipped topping in a clean bowl. Spread this mixture over the slightly frozen chocolate layer, smoothing the top. Freeze for 15 minutes more.
Combine strawberries and granulated sugar in a blender or food processor. Cover and blend or process until well mixed. Fold the strawberry mixture into the remaining whipped topping; spread over the vanilla layer. Loosely cover with the overhanging plastic wrap. Freeze for at least 4 hours or up to 24 hours or until firm.
To serve, use the edges of the plastic wrap to lift the mousse out of the pan; place on a cutting board. Remove the plastic wrap. Using a thin sharp knife that's been dipped in hot water, slice the mousse into 10 slices, each about ¾ inch thick. Wipe the knife dry after each cut.
Tip: We do not recommend using a sugar substitute for the powdered sugar. If using a sugar substitute for the granulated sugar, we recommend Splenda Granular. Follow package directions to use product amount equivalent to 1 tablespoon granulated sugar. Nutrition Per Serving with Substitute: Same as below, except 124 cal., 21 g carb. (9 g sugars).