Frozen Mousse Bars For Passover

1. 1

   Heat oven to 350F.

2. 2

   Place all crust ingredients except butter in food processor bowl fitted with metal blade.

3. 3

   Cover; process 30-60 seconds or until ingredients are blended.

4. 4

   Add butter; process just until mixed.

5. 5

   Press onto bottom of ungreased 13x9-inch baking pan.

6. 6

   Bake 5-7 minutes or until light golden brown.

7. 7

   Cool completely.

8. 8

   Spread softened raspberry sorbet evenly over cooled crust.

9. 9

   Freeze 2 hours or until firm.

10. 10

    Place white chocolate and 1/2 cup whipping cream in large microwave-safe bowl.

11. 11

    Microwave 1 minute; stir.

12. 12

    Continue microwaving 2 minutes; stir until smooth.

13. 13

    Cool 30 minutes or until mixture comes to room temperature.

14. 14

    Beat remaining whipping cream in bowl until soft peaks form.

15. 15

    Gently stir whipped cream into white chocolate mixture.

16. 16

    Spread over frozen raspberry sorbet.

17. 17

    Freeze 2 hours or overnight until firm.

18. 18

    Garnish with raspberries and white chocolate curls just before serving.

19. 19

    Store frozen.

20. 20

    *Substitute 2 pints raspberry-flavored sherbet, ice cream or frozen yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.