OREO White Chocolate Mousse

The OREO White Chocolate Mousse Recipe Ideal for holiday entertaining, this creamy mousse cake can be prepared up to a day in advance.

Prep Tme:25 min. Chill Time: 6 hours

1 (1 -pound 4ounce) package Holiday OREO or OREO Chocolate Sandwich Cookies, divided
6 tablespoons butter or margarine, melted
1 envelope KNOX Unflavored Gelatine cups milk
1 (11-ounce) package white chocolate chips
1 pint heavy cream, whipped or 1 (8ounce) container
COOL WHIP Whipped Topping, thawed Peppermint candies, coarsely crushed, and white chocolate curls, for garnish

Finely crush 24 cookies. Mix crushed cookies and butter in bowl. Press firmly on bottom and I inch up side of 9-inch springform pan. Set aside.

Coarsely chop 24 cookies. Set aside. Sprinkle gelatine over cold milk in large saucepan; let stand 1 minute. Cook over low heat for 3 minutes, stirring until gelatine completely dissolves.

Add white chocolate chips to gelatine mixture; continue cooking until chocolate chips are melted and smooth. Place saucepan in bowl of ice water, stirring frequently for 8 to 10 minutes or until slightly thickened.

Gently fold chopped cookies and whipped cream into gelatine mixture.

Spoon into prepared crust Refrigerate 6 hours or overnight Halve remaining cookies; garnish mousse with halved cookies, peppermint candies and chocolate curls. Makes 16 servings.

Note and Tips:
To match the photo, use Holiday OREO Chocolate Sandwich Cookies for the recipe and garnish with regular OREO Chocolate Sandwich Cookies (save remaining cookies for another use).

OREO White Chocolate Mousse
Holiday Recipes
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