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OREO® White Chocolate Mousse Cake

OREO® White Chocolate Mousse Cake recipe
photo by:kraft
Got a crowd coming for dinner? Get dessert taken care of earlier in the day with this no-bake, make-ahead white chocolate mousse cake.
25 min
6 hr 25 min
16 servings
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What You Need

pkg.  (15.5 oz.) Winter OREO Cookies, divided
Tbsp.  butter, melted
env.  KNOX Unflavored Gelatine
cups  milk
pkg.  (11 oz.) white chocolate chips
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.
Prepare as directed, using regular OREO Cookies.
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