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Oreo® White Chocolate Mousse Cake

  • Prep Time: 25 Minutes (Total Time 6 Hours 25 Minutes)
  • Serving Size: 16
  • 1 pkg. (20 Ounce) Holiday OREO Chocolate Sandwich Cookies, Divided
  • 6 tablespoons Butter, Melted
  • 1 env. KNOX Unflavored Gelatine
  • 1-1/4 cups Milk
  • 1 pkg. (11 Ounce) White Chocolate Chips
  • 1 pt. (2 cups) Whipping Cream, Whipped
  • 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.

    Great Substitute Prepare as directed, using regular OREO Chocolate Sandwich Cookies.

    RECIPE COURTESY OF KRAFT FOODS