Raspberry White Chocolate Mousse
- 1 ½ cup cool whip
- 1 cup cold milk
- 1 sm pkg raspberry jello
- 1 sm pkg white chocolate instant pudding
- 12 oz frozen raspberries
- ¾ cup boiling water
- ¾ cup cold water
- 4 oz white chocolate
- 4 shortbread cookies, crumbled
Microwave 2 cups raspberries in medium microwaveable bowl on high 2 min; mask well. Press through mesh strainer; discard strained solids. (You should have about ½ cup strained raspberry puree.)
Add boiling water to jello mix in small bowl; stir 2 min until completely dissolved. Stir in cold water. Add raspberry puree; mix well. Spoon into 8 dessert dishes, adding about ¼ cup jello mixture to each dish. Chill 1 hour.
Meanwhile melt chocolate as directed on package; pour into medium bowl. Chill 10 min. Add dry pudding mix and milk; beat with whisk 2 min. Stir in cool whip. Spoon into piping bag. Chill until ready to use. Pipe pudding mixture over jello. Chill 30 min.
Top with crumbled cookies and remaining raspberries just before serving.