OREO White Chocolate Mousse Cake

• 1 pkg. (15.5 oz.) Winter OREO Cookies, divided
• 6 Tbsp. butter, melted
• 1 env. KNOX Unflavored Gelatine
• 1-1/4 cups milk
• 1 pkg. (11 oz.) white chocolate chips
• 1 pt. (2 cups) whipping cream, whipped

1. Finely crush 24 of the cookies.
2. Mix with butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
3. Set aside.
4. Coarsely chop 24 of the remaining cookies; set aside.
5. Sprinkle gelatin over milk in large saucepan; let stand 1 min.
6. Cook on low heat 3 min.
7. or until gelatin is completely dissolved, stirring constantly.
8. Add chocolate chips; cook until chips are completely melted and mixture is well blended, stirring frequently.
9. Place saucepan in bowl of ice water; let stand 8 to 10 min.
10. or until gelatin mixture is slightly thickened, stirring frequently.
11. Gently stir in chopped cookies and the whipped cream.
12. Spoon into crust.
13. Refrigerate at least 6 hours.
14. Halve remaining cookies.
15. Arrange on top of cake just before serving.
16. Store leftover cake in refrigerator.

oreo cookies, butter, unflavored gelatine, milk, white chocolate chips, whipping cream

Taken from www.kraftrecipes.com/recipes/oreo-white-chocolate-mousse-cake-56679.aspx (may not work)