Oreo White Chocolate Mousse |
| Name: |
Monica Leggio |
| Base: |
Offutt AFB |
| Recipe: |
1 (1-pound 4-ounce) package Oreo cookies
2 Oreo cookie pre-made pie crusts
1 envelope Knox unflavored gelatine
1 1/4 cup milk
1 (11-ounce) package white chocolate chips
1 (8-ounce) container frozen whipped topping, thawed
Peppermint candies, coarsely crushed, and white chocolate curls, for garnish
1.) Coarsely chop 24 Oreo cookies, set aside. Sprinkle gelatine over cold milk in large saucepan; let stand 1 minute. Cook over low heat for 3 minutes, stirring until gelatine completely dissolves.
2.) Add white chocolate chips to gelatine mixture; continue cooking until chocolate chips are melted and smooth. Place saucepan in a bowl of ice water, stirring frequently 8-10 minutes or until slightly thickened.
3.) Gently fold chopped cookies and whipped cream into gelatine mixture. Spoon into prepared crusts. Refrigerate 6 hours or overnight. Halve remaining cookies; garnish mousse edge with halved cookies, and center with pepper- mint candies and chocolate curls: Makes 16 servings.
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