Raspberry Ribbon Mousse Bars

  1. Heat oven to 350F.
  2. Spray 8-inch square baking pan with cooking spray.
  3. Combine crumbs and sugar in small bowl to blend; stir in butter.
  4. Press into bottom of pan; bake 10 minutes or until set.
  5. Cool completely on wire rack.
  6. Meanwhile, microwave baking chips and 1/2 cup of the cream in medium microwave-safe bowl at 50% power 2 to 2 1/2 minutes or until chips have softened; stir until blended and smooth.
  7. Let stand 20 to 30 minutes or until cool.
  8. Beat cream cheese in medium bowl at medium speed 1 minute or until soft and fluffy.
  9. Beat in baking chip mixture 1 minute or until soft and fluffy.
  10. Beat remaining 1/2 cup cream in medium bowl at medium-high speed until soft peaks form.
  11. With whisk, fold one-third of the cream into cream cheese mixture; fold in remaining cream until blended.
  12. Spoon over crust; smooth top.
  13. Cook and stir preserves and lemon juice in small saucepan over low heat 1 minute or until smooth and syrupy but barely warm; drizzle over cream cheese mixture.
  14. Swirl with tip of knife.
  15. Tap pan on counter to flatten top; cover and refrigerate at least 6 hours or overnight to set.
  16. Store in refrigerator.
  17. TIPS *Crush about 20 chocolate wafer cookies or 9 chocolate sandwich cookies in food processor or in plastic bag with rolling pin.
  18. **For a truer red color, use raspberry preserves with seeds and strain the seeds.

chocolate cookie, sugar, unsalted butter, white chocolate chips, heavy whipping cream, cream cheese, seedless raspberry preserves, lemon juice

Taken from www.food.com/recipe/raspberry-ribbon-mousse-bars-479935 (may not work)

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