OREO WHITE CHOCOLATE MOUSSE CAKE

Steps:

• 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.