OREO® WHITE CHOCOLATE MOUSSE CAKE

Oreo® White Chocolate Mousse Cake image

Crushed chocolate sandwich cookies folded into a rich, white chocolate mousse makes a delicious, no-bake dessert.

Provided by Grace Torella Boccuzzo

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 6h56m

Yield 16

Number Of Ingredients 7

Ingredients

1 (20 ounce) package holiday chocolate sandwich cookies (such as Oreos®), divided
6 tablespoons butter, melted
1 ¼ cups milk
1 (.25 ounce) package unflavored gelatin (such as Knox ®)
1 (11 ounce) package white chocolate chips
1 pint heavy whipping cream
¼ cup fresh raspberries, for garnish

Steps:

Place 24 cookies in a zip top bag and seal it. Finely crush the cookies with a rolling pin. Transfer cookie crumbs to a mixing bowl. Drizzle melted butter over the crumbs; mix well. Press crumbs on the bottom and up the sides of a 9-inch springform pan, forming a crust.
Pour milk into a saucepan. Sprinkle gelatin on the milk; let stand 1 minute. Place pan over low heat; stir milk until gelatin dissolves, about 3 minutes. Add white chocolate chips; stir until melted, about 3 minutes. Refrigerate until mixture is slightly thickened, about 30 minutes.
Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
Coarsely break up or chop 24 cookies. Fold cookie pieces and whipped cream into the white chocolate mixture. Spoon into prepared springform pan. Refrigerate 6 hours or overnight.
Twist the remaining cookies into 2 rounds each. Garnish cake with cookie halves and fresh raspberries.

Nutrition Facts : Calories 424.5 calories, Carbohydrate 37.9 g, Cholesterol 57.8 mg, Fat 29.2 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 15.2 g, Sodium 240.1 mg, Sugar 26.1 g