White Chocolate Berry Mousse Cake

By HeatherS

Ingredients

• 1 3/4 cups boiling water
• 1 package (8-serving size) or 2 packages (4-serving size each) JELL-O Brand Raspberry Flavor Gelatin Dessert
• 1 cup cold water
• 1/2 cup cold milk
• 1 package (4-serving size) JELL-O White Chocolate Flavor Instant Pudding & Pie Filling
• 1 tub (8 ounces) COOL WHIP Whipped Topping, thawed
• 9 to 10 sugar cookies

Details

Servings 8

Preparation

Step 1

STIR boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in cold water. Pour 1 1/2 cups gelatin into 9-inch round cake pan sprayed with no-stick cooking spray. Refrigerate 2 hours or until set but not firm (sticks to finger when touched lightly). Reserve remaining gelatin at room temperature.

POUR milk into reserved gelatin. Add pudding mix. Beat with wire whisk 2 minutes. Gently stir in 2 cups whipped topping. Spoon over gelatin in pan. Arrange cookies on pudding mixture to form crust. Cover with plastic wrap.

REFRIGERATE 4 hours or until firm. Unmold. Garnish with remaining whipped topping. Makes 8 to 10 servings

Unmolding: Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.