Raspberry Mousse Cake
10 chocolate crème-filled sandwich cookies, finely chopped (1 cup)
2 tablespoons butter or margarine, melted
1/2 cup water
1 package (3 ounces) raspberry gelatin
1/3 cup seedless raspberry jam
2 packages (8 ounces each) cream cheese, softened
1 container (8 ounces) frozen whipped topping, thawed, divided
Place a 9-inch square piece of parchment paper into bottom of springform pan;
fit heart insert into bottom of pan. Lightly spray sides of insert with
vegetable oil. Finely chop cookies. Place butter in small micro-cooker.
Microwave on HIGH 30 seconds or until melted; stir in cookie crumbs. Press crumb
mixture evenly onto bottom of pan. Place pan in freezer while preparing filling.
Pour water into a bowl; microwave on HIGH 2-3 minutes or until boiling. Add
gelatin, stirring until dissolved, about 2 minutes. Add jam; whisk until smooth.
Set aside 1/4cup of the gelatin mixture for glaze.
In a bowl, whisk cream cheese until smooth. Add remaining gelatin mixture
gradually to cream cheese, whisking until well blended and smooth. Whisk in half
of the whipped topping. Pour filling into insert. Refrigerate 25 minutes or
Drizzle reserved gelatin mixture evenly over surface of filling, carefully
spreading to edges. Chill 5 minutes to set glaze. Cut around edge of dessert.
Remove collar, lifting straight up. Attach open star tip to a decorator; fill
with remaining whipped topping. Pipe a decorative border around edge of dessert.
Yield: 12 servings