Line 8"x 4" decorative loaf pan with enough plastic wrap to overhang sides by about 3". In large microwave-safe bowl, mix 1 cup chocolate chips and ½ cup heavy cream; microwave in 15-sec. intervals, stirring, until melted and smooth; let cool.

On medium-high speed, beat 1 cup cream and sugar until stiff. Fold into chocolate mixture. Spread in pan. Arrange 1½ cups raspberries in single layer over top, pressing down lightly until level with mousse.

Reserve 2 Twix bars. Arrange remaining Twix bars, flat side up, over raspberries, cutting to fit as needed. Cover; chill until firm, 8 hrs. or up to overnight.

In microwave-safe bowl, mix remaining 1/2 cup chips and 1/3 cup cream. Microwave in 15-sec. intervals, stirring, until smooth; cool. Invert loaf pan onto platter; remove pan and plastic wrap. Spread chocolate mixture over cake. Cut reserved Twix bars into pieces. Garnish cake with Twix pieces and remaining raspberries.

Coat 9" pie pan with cooking spray. In bowl, mix ground cookies and butter. Press into pie pan; freeze 10 min.

On medium-high speed, beat cream and confectioners’ sugar until medium peaks form. In separate bowl, on medium, beat fluff and Crème de Menthe until smooth.

In 1-qt. microwave-safe bowl, stir 2 Tbs. water into gelatin; let stand until water is absorbed, 5 min. Microwave until melted, 10 sec. Add gelatin to fluff mixture; beat until well combined, 3 min. Fold in whipped cream; spread in crust. Cover; chill until firm, about 2 hrs. If desired, top with whipped cream and sprinkle with crushed cookies.