Ingredients
- 2 pkg. (6 ounces each) Pepperidge Farm® Black & White Milano® Cookies (30 cookies)
- 3 tbsp. butter, melted
- 1 1/4 tsp. unflavored gelatin
- 1 1/4 cups heavy cream
- 4 oz. cream cheese, softened
- 12 oz. white chocolate, chopped
- 1 tsp. vanilla extract
- 1 pt. strawberry, cut in half
- 2 cups thawed frozen whipped topping
Preparation
Step 1
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. Pour the cookie mixture into a 9-inch pie plate. Press the cookie mixture into the bottom of the plate to form a crust. Arrange the remaining cookies 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.
Cook and stir the cream cheese, white chocolate and gelatin mixture in a 1-quart saucepan 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. Sprinkle with the strawberries and the reserved cookie crumbs.
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