White Chocolate Mousse Cake

1. 1

   Mix cookie crumbs, sugar and margarine until well blended.

2. 2

   Press firmly onto bottom of 9-inch springform pan.

3. 3

   Refrigerate 15 min.

4. 4

   or until firm.

5. 5

   Spread evenly with jam.

6. 6

   Microwave white chocolate, 1/4 cup of the cream and the liqueur in large microwaveable bowl on HIGH 2 min.

7. 7

   ; stir.

8. 8

   Microwave 1 min.

9. 9

   or until chocolate is almost melted, stirring after 30 sec.

10. 10

    Stir until chocolate is completely melted.

11. 11

    Cool 30 min.

12. 12

    or until room temperature, stirring occasionally.

13. 13

    Beat remaining 1-1/2 cups cream in large chilled bowl with electric mixer on medium speed until soft peaks form.

14. 14

    (Do not overbeat.)

15. 15

    Gently stir 1/3 of the whipped cream into white chocolate mixture until well blended.

16. 16

    Gently stir in remaining whipped cream.

17. 17

    Spread over jam layer.

18. 18

    Refrigerate 6 hours or overnight.

19. 19

    Run small knife or spatula around side of pan to loosen cake; remove side of pan.

20. 20

    Store leftover cake in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.