I love this mousse and have been using it for years. I am a person that can't leave well enough alone when it comes to directions or recipes. For instance I feel that if you make this according to their directions you get sort of a pudding consistency rather than mousse. I use about half of the milk, making it very thick, then I FOLD in some Cool Whip OR stiffly whipped whipping cream. You get the sugar with the Cool Whip, but not much. With the whipping cream you get the fat but no sugar and no carbs. I sweeten it lightly with some Splenda. Now if you really want to add some luciousness, cut the milk by about a 1/4 C. and add 1/4 C. Coffee Liqueur when you are mixing it all up. You can adjust to your own taste, but remember it is liquid, so subtract the milk for how much liqueur you add. Beat like crazy! Then FOLD in the cream. Once the mouse is done to your favored consistency, set aside. Take some Nabisco or any other chocolate wafers and into an 8X10 or 8X8 baking dish add one layer of the wafers and then scoop some of the mousse on top of that and smooth. Repeat until you end with at the top with mousse. Cover and refig for several hours (6-or how ever many you can stand, longeer the better) and then cut into pieces. Oh Man is this good! Any questions contact me at [email protected]