Raspberry White Chocolate Mousse Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 345 Minutes |
Ready In: 360 Minutes Servings: 8 |
|
Please don't let the title fool you! This is so incredibly easy to put together, and absolutely delicious!! Started with a recipe from a Cool Whip Cookbook, and modified just a little along the way. Cook time is actually time in the refrigerator. Enjoy!! Ingredients:
1 3/4 cups boiling water |
1 package raspberry flavor gelatin (8-serving size) |
1 cup cold water |
1/2 cup cold milk |
1 package white chocolate instant pudding (4 serving size) |
8 ounces whipped topping, thawed |
1 cup vanilla wafer crumbs (finely crushed) |
2 tablespoons butter, melted |
1 tablespoon sugar |
Directions:
1. Spray 9 round cake pan with no-stick cooking spray.
2. For Crust:.
3. Mix wafer crumbs, butter and sugar with a fork until well blended.
4. Set aside.
5. For Mousse:.
6. Stir boiling water into gelatin in a large bowl for 2 minutes or until gelatin is completely dissolved.
7. Stir in cold water.
8. Pour 1 1/2 cups gelatin into prepared cake pan. Refrigerate 1 - 1 1/2 hours or until gelatin is set but not firm. (Sticks to finger when lightly touched).
9. Reserve remaining gelatin at room temperature.
10. Pour milk into reserved gelatin.
11. Add pudding mix.
12. Beat with wire whisk for 2 minutes.
13. Gently stir in 2 cups of the whipped topping.
14. Spoon over prepared gelatin.
15. Sprinkle crumb mixture over the pudding to form crust, patting lightly to help crumbs adhere.
16. Cover with plastic wrap and refrigerate for at least 4 hours.
17. To Serve:.
18. Dip bottom of cake pan in warm water for about 15 seconds.
19. Place serving plate on top of mold.
20. Gently shake pan to loosen gelatin.
21. Gently remove mold, center mousse on plate, garnish with additional whipped topping and fresh raspberries if desired.
|
|