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
Ingredients:
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
Method:
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).
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| OREO White Chocolate Mousse |