Oreo® White Chocolate Mousse Cake
- 1 (20 ounce) package holiday chocolate sandwich cookies (such as Oreos(R)), divided
- 6 tablespoons butter, melted
- 1 1/4 cups milk
- 1 (.25 ounce) package unflavored gelatin (such as Knox (R))
- 1 (11 ounce) package white chocolate chips
- 1 pint heavy whipping cream
- 1/4 cup fresh raspberries, for garnish
- Place 24 cookies in a zip top bag and seal it. Finely crush the cookies with a rolling pin. Transfer cookie crumbs to a mixing bowl. Drizzle melted butter over the crumbs; mix well. Press crumbs on the bottom and up the sides of a 9-inch springform pan, forming a crust.
- Pour milk into a saucepan. Sprinkle gelatin on the milk; let stand 1 minute. Place pan over low heat; stir milk until gelatin dissolves, about 3 minutes. Add white chocolate chips; stir until melted, about 3 minutes. Refrigerate until mixture is slightly thickened, about 30 minutes.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Coarsely break up or chop 24 cookies. Fold cookie pieces and whipped cream into the white chocolate mixture. Spoon into prepared springform pan. Refrigerate 6 hours or overnight.
- Twist the remaining cookies into 2 rounds each. Garnish cake with cookie halves and fresh raspberries.
holiday chocolate, butter, milk, unflavored gelatin, white chocolate chips, cream, fresh raspberries
Taken from www.allrecipes.com/recipe/257188/oreo-white-chocolate-mousse-cake/ (may not work)