Raspberry Mousse Cake

Source: The Pampered Chef

10 chocolate creme-filled sandwich cookies, finely chopped (1 cup)
2 tablespoons butter or margarine, melted
1/2 cup water
1 small box raspberry gelatin
1/3 cup seedless raspberry jam
16 ounces cream cheese, softened
1 (8 ounce) container 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 using Kitchen Spritzer.

Finely chop cookies using Food Chopper.

Place butter in Small Micro-Cooker. Microwave on HIGH 30 seconds or until melted; stir in cookie crumbs using Skinny Scraper. Press crumb mixture evenly onto bottom of pan. Place pan in freezer while preparing filling.

Pour water into Small Batter Bowl; microwave on HIGH 2-3 minutes or until boiling. Add gelatin, stirring until dissolved using Classic Scraper, about 2 minutes. Add jam; whisk until smooth using Mini-Whipper. Set aside 1/4 cup of the gelatin mixture for glaze.

In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Steel Whisk. 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 until set.

Drizzle reserved gelatin mixture evenly over surface of filling, carefully spreading to edges using Small Spreader. Chill 5 minutes to set glaze. Cut around edge of dessert using Paring Knife. Remove collar, lifting straight up. Attach open star tip to Easy Accent Decorator; fill with remaining whipped topping. Pipe a decorative border around edge of dessert. Slice using Slice 'N Serve.

Yield: 12 servings or 16 sample servings