Ingredients
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60 None chocolate wafer cookies
1/2 cup chocolate frosting
2 (2.7 oz) packages French vanilla mousse mix
1 1/2 cups low-fat milk
1 (8 oz) package Cool Whip
4 oz white chocolate, melted
4 cups mixed fresh berries, such as raspberries, blueberries, blackberries and/or diced strawberries
3 (4.4 oz) packages dark chocolate finger cookies
Preparation
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In a food processor, combine 40 wafer cookies and frosting. Pulse until fine crumbs form. Press into sides and base of a greased 9 inch springform pan. Crumble remaining cookies.
Beat mousse mix and milk for 5 mins, or until light and fluffy. Fold in 1/2 of the whipped cream and the white chocolate. Reserve 11/2 cups mousse mixture. Fold 3 cups mixed berries and crumbled cookies into remaining mousse. Arrange 58 chocolate finger cookies around perimeter of pan, pressing slightly into crumb crust. Fill pan with berry mixture. Smooth top. Spread reserved mousse over top. Chill for 4 hours.
Spread remaining whipped cream over top of cake. Garnish with remaining berries.
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