White Chocolate Mousse Cake

• 27 square shortbread cookies, finely crushed (about 2 cups crumbs)
• 1 Tbsp. sugar
• 6 Tbsp. (3/4 stick) margarine or butter, melted
• 1/2 cup seedless raspberry jam
• 9 oz. BAKER'S White Chocolate, broken into pieces
• 1-3/4 cups whipping cream, divided
• 2 Tbsp. orange-flavored liqueur

1. Mix cookie crumbs, sugar and margarine until well blended.
2. Press firmly onto bottom of 9-inch springform pan.
3. Refrigerate 15 min.
4. or until firm.
5. Spread evenly with jam.
6. Microwave white chocolate, 1/4 cup of the cream and the liqueur in large microwaveable bowl on HIGH 2 min.
7. ; stir.
8. Microwave 1 min.
9. or until chocolate is almost melted, stirring after 30 sec.
10. Stir until chocolate is completely melted.
11. Cool 30 min.
12. or until room temperature, stirring occasionally.
13. Beat remaining 1-1/2 cups cream in large chilled bowl with electric mixer on medium speed until soft peaks form.
14. (Do not overbeat.)
15. Gently stir 1/3 of the whipped cream into white chocolate mixture until well blended.
16. Gently stir in remaining whipped cream.
17. Spread over jam layer.
18. Refrigerate 6 hours or overnight.
19. Run small knife or spatula around side of pan to loosen cake; remove side of pan.
20. Store leftover cake in refrigerator.

shortbread cookies, sugar, margarine, seedless raspberry jam, s white chocolate, whipping cream, orangeflavored liqueur

Taken from www.kraftrecipes.com/recipes/-17649.aspx (may not work)