Chocolate Cookie Strawberry Mousse Cake

A fluffy mixture of strawberry gelatin, puréed strawberries and whipped cream is chilled in a chocolate sandwich cookie crust for a luscious dessert.

Prep: 30 min | Yield: 14 servings

Ingredients

• 29 vanilla creme-filled chocolate sandwich cookies, divided
• 2 tablespoons butter, melted
• 2 small boxes Jell-O Strawberry Flavor Gelatin
• 1 cup boiling water
• 1 cup cold water
• 2 cups strawberries, puréed*
• 1 1/2 cups whipping cream, whipped, divided

Instructions

1. Cut 3 of the cookies in half; set aside.
2. Finely crush 12 of the remaining cookies; mix with butter. Press firmly onto bottom of a 9 inch springform pan; stand remaining 14 cookies around edge of pan.
3. Dissolve gelatin in boiling water in large bowl; stir in cold water and strawberry puree.
4. Refrigerate until slightly thickened.
5. Beat gelatin with electric mixer on high speed 2 minutes or until foamy.
6. Gently stir in 2 cups of the whipped cream.
7. If necessary, refrigerate until mixture is thick enough to mound. Spoon into crust.
8. Refrigerate for 4 hours or until firm.
9. Run knife or metal spatula around rim of pan to loosen dessert; remove rim of pan.
10. Top with remaining whipped cream and halved cookies.
11. Garnish with additional strawberries and mint sprig, if desired.
12. Store leftover dessert in refrigerator.

Notes

* Substitute raspberries for the strawberries, if desired.

Nutrition

Per serving: Calories 220 Total fat 11g Saturated fat 4g Cholesterol 20mg Sodium 220mg Carbohydrate 29g Dietary fiber 1g Sugars 21g Protein 3g

Vitamin A 6% DV Vitamin C 25% DV Calcium 0% DV Iron 6% DV

Attribution

Recipe and photo used with permission from: Kraft Heinz Company