Oreo White Chocolate Mousse Cake - cooking recipe

Ingredients

1 (20 ounce) package holiday Oreo cookies, divided
6 tablespoons butter, melted
1 (1 ounce) envelope unflavored gelatin
1 1/4 cups milk
1 (11 ounce) package white chocolate chips
2 cups whipping cream, whipped

Preparation

Finely crush 24 of the cookies.
Mix with butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
Set aside.
Coarsely chop 24 of the remaining cookies; set aside.
Sprinkle gelatin over milk in large saucepan; let stand 1 minute.
Cook on low heat 3 minutes or until gelatin is completely dissolved, stirring constantly.
Add chocolate chips; cook until chips are completely melted and mixture is well blended, stirring frequently.
Place saucepan in bowl of ice water; let stand 8 to 10 minutes or until gelatin mixture is slightly thickened, stirring frequently.
Gently stir in chopped cookies and the whipped cream.
Spoon into crust.
Refrigerate at least 6 hours.
Halve remaining cookies.
Arrange on top of cake just before serving. S.
tore leftover cake in refrigerator.