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OREO® White Chocolate Mousse Cake

OREO® White Chocolate Mousse Cake recipe
photo by:kraft
Excellent. My 16yo loves it!!!!
posted by
 a cook
on 12/31/2007
time
prep:
25 min
total:
6 hr 25 min
servings
total:
16 servings
Magazine Acquisition

What You Need

1
pkg.  (15.5 oz.) Winter OREO Cookies, divided
6
Tbsp.  butter, melted
1
env.  KNOX Unflavored Gelatine
1-1/4
cups  milk
1
pkg.  (11 oz.) white chocolate chips
1
pt.  (2 cups) whipping cream, whipped

Make It

FINELY crush 24 of the cookies. Mix with butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan. Set aside. Coarsely chop 24 of the remaining cookies; set aside.

SPRINKLE gelatin over milk in large saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatin is completely dissolved, stirring constantly. Add chocolate chips; cook until chips are completely melted and mixture is well blended, stirring frequently. Place saucepan in bowl of ice water; let stand 8 to 10 min. or until gelatin mixture is slightly thickened, stirring frequently. Gently stir in chopped cookies and the whipped cream. Spoon into crust.

REFRIGERATE at least 6 hours. Halve remaining cookies. Arrange on top of cake just before serving. Store leftover cake in refrigerator.

Kraft Kitchens Tips

Healthy Living
Trim 60 calories and 8 grams of fat per serving by substituting 1 thawed 8-oz. tub COOL WHIP Whipped Topping for the whipped cream.
Substitute
Prepare as directed, using regular OREO Cookies.
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