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White Chocolate Mousse Pie
Prep: 35 minutes
Cook: 5 minutes
Chill: 3 hours
Stand: 5 minutes
Cool: 10 minutes
Here's an impressive dessert that takes less than an hour to make before chilling. It features a ground cookie crust with a creamy white chocolate mousse filling, topped with fresh strawberries. Yum!
2 pkg. (6 ounces each) Pepperidge Farm® Black & White Milano® Cookies (30 cookies)
3 tbsp. butter, melted
1 1/4 cups heavy cream
1 1/4 tsp. unflavored gelatin
4 oz. cream cheese, softened
12 oz. white chocolate, chopped
1 tsp. vanilla extract
2 cups thawed frozen whipped topping
1 pt. strawberry, cut in half
Place 13 cookies into a large resealable plastic bag. Close the bag and crush the cookies with a rolling pin. Reserve 1 tablespoon cookie crumbs for garnish.
Stir the remaining cookie crumbs and the butter in a medium bowl. Spoon the cookie mixture into a 9-inch pie plate. Press the cookie mixture into the bottom of the plate to form a crust. Stand the remaining cookies upright around the edge of the pie plate, alternating the vanilla and chocolate sides facing out.
Pour 1/4 cup heavy cream into a small bowl. Sprinkle with the gelatin and let stand for 5 minutes.
Stir the cream cheese, white chocolate and gelatin mixture in a 1-quart saucepan. Heat and stir over medium-low heat for 5 minutes or until the mixture is smooth. Remove the saucepan from the heat. Stir in the vanilla. Pour the cream cheese mixture into a large bowl. Place the bowl containing the cream cheese mixture into a larger bowl filled with ice. Stir until the cream cheese mixture is thickened and cool.
Beat the remaining heavy cream in a large bowl with an electric mixer on high speed until soft peaks form. Fold the whipped cream into the cream cheese mixture.
Spoon the filling into the prepared crust. Refrigerate for 3 hours or overnight.
Spoon the whipped topping onto the center of the pie. Top with the strawberries and sprinkle with the reserved cookie crumbs.