Oreo White Chocolate Mousse

By june

Ingredients

• 42 oreo chocolate sandwich cookies, divided
• 1/4 cup butter or margarine, melted
• 1 1/4 cups cold milk, divided
• 1 envelope unflavored gelatin
• 10 oz white chocolate, chopped
• 1 pint heavy cream, whipped and divided
• 1 tbsp sugar

Details

Servings 12

Preparation

Step 1

Finely crush 22 cookies; reserve 1 tablespoon for garnish. Coarsely chop remaining cookies; set aside. Combine finely crushed cookies with butter or margarine. Press on bottom and 1" up side of 9" springform pan. Bake at 350 degrees for 5 minutes; cool completely. Heat 1 cup milk just to a boil. In electric blender container, sprinkle gelatin over remaining 1/4 cup cold milk; let stand 1 minute. Add hot milk and process at low speed until gelatin dissolves, about 2 minutes. Add chocolate; process until chocolate melts, about 1 minute. Pour into large bowl and chill 30 minutes. Reserve 3/4 cup whipped cream. Fold coarsely chopped cookies and remaining whipped cream into chocolate mixture; chill until mounding consistency, about 30 minutes. Spoon into prepared crust. Chill 6 hours or overnight. Stir sugar into remaining whipped cream. Serve mousse with a dollop of whipped cream mixture. Sprinkle with reserved crumbs.