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White Chocolate Mousse Cake

photo by:kraft
A whipped cream and white chocolate mousse is chilled in a rich shortbread crust that's spread with raspberry jam for an easy, elegant no-bake cake.
20 min
6 hr 50 min
12 servings
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What You Need

 square shortbread cookies, finely crushed (about 2 cups crumbs)
Tbsp.  sugar
Tbsp.  (3/4 stick) margarine or butter, melted
cup  seedless raspberry jam
oz.  BAKER'S White Chocolate, broken into pieces
cups  whipping cream, divided
Tbsp.  orange-flavored liqueur

Make It

MIX cookie crumbs, sugar and margarine until well blended. Press firmly onto bottom of 9-inch springform pan. Refrigerate 15 min. or until firm. Spread evenly with jam.

MICROWAVE white chocolate, 1/4 cup of the cream and the liqueur in large microwaveable bowl on HIGH 2 min.; stir. Microwave 1 min. or until chocolate is almost melted, stirring after 30 sec. Stir until chocolate is completely melted. Cool 30 min. or until room temperature, stirring occasionally.

BEAT remaining 1-1/2 cups cream in large chilled bowl with electric mixer on medium speed until soft peaks form. (Do not overbeat.) Gently stir 1/3 of the whipped cream into white chocolate mixture until well blended. Gently stir in remaining whipped cream. Spread over jam layer. Refrigerate 6 hours or overnight. Run small knife or spatula around side of pan to loosen cake; remove side of pan. Store leftover cake in refrigerator.

Please use alcohol responsibly.

Kraft Kitchens Tips

Size Wise
Enjoy a serving of this rich and indulgent treat on special occasions.
Prepare as directed, omitting liqueur.
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