• 1 Rating

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

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Recipe Summary

prep:
20 mins
cook:
6 mins
additional:
6 hrs 30 mins
total:
6 hrs 56 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

425 calories; protein 4.9g; carbohydrates 37.9g; fat 29.2g; cholesterol 57.8mg; sodium 240.1mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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