White Chocolate Mousse Squares

• BASE
• 2 cups Honey Maid Graham Crumbs
• 1/3 cup granulated sugar
• 2/3 cup butter or margarine, melted
• 1 Tbsp. grated lemon rind (optional)
• FILLING
• 4 oz. Baker's White Chocolate
• 1 pkg. Philadelphia Brick Cream Cheese, softened
• 1/4 cup granulated sugar
• 2 tsp. vanilla extract
• 1 env. unflavoured gelatine
• 1/4 cup water or fruit juice
• 1 1/2 cups whipping cream
• fresh strawberries and/or white chocolate curls

1. COMBINE graham crumbs, sugar, butter and lemon rind.
2. Reserve 1/4 cup (50mL) and press remaining mixture into greased waxed paper-lined 9" x 9" (22 x 22cm) pan.
3. Bake in preheated oven at 350F (180C) for 8 minutes.
4. Cool.
5. MELT chocolate over hot, not boiling water, stirring occasionally.
6. Beat cream cheese and sugar together until smooth.
7. Add vanilla.
8. Stir in melted chocolate.
9. Sprinkle gelatin over water.
10. Let stand 5 minutes and heat over low heat until dissolved.
11. Fold slightly cooled gelatin mixture into whipping cream and whip until soft peaks form.
12. Stir about 1/2 cup (125mL) whipped cream into chocolate mixture, then fold in remaining cream.
13. Spoon mousse over crust and refrigerate until firm, about 3 hours or overnight.
14. GARNISH with reserved crumbs, fresh strawberries and/or white chocolate curls.

base, honey, sugar, butter, lemon rind, filling, chocolate, cream cheese, granulated sugar, vanilla extract, unflavoured gelatine, water, whipping cream, fresh strawberries andor

Taken from www.kraftrecipes.com/recipes/white-chocolate-mousse-squares-83468.aspx (may not work)