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White Chocolate Lime Mousse Cake

The line at the dessert table convinced me this cake was a winner when I served it at a party. It makes a pretty presentation, baking up nice and high. The zippy lime and gingersnap flavors really come through.

12-16 ServingsPrep: 20 min. + chilling

Ingredients

2 cups crushed gingersnaps (about 38 cookies)
2 tablespoons sugar
1/3 cup butter, melted
FILLING:
1 envelope unflavored gelatin
6 tablespoons lime juice
9 ounces white baking chocolate, chopped
2-1/2 cups heavy whipping cream
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 tablespoon grated lime peel

Directions

In a large bowl, combine the gingersnaps, sugar and butter; press
onto the bottom and 1 in. up the sides of a greased 9-in. springform
pan. Set aside.
In a microwave-safe dish, sprinkle gelatin over lime juice. Let stand
for 1 minute. Microwave on high for 10-20 seconds; stir until
gelatin is dissolved. Set aside.
In a microwave, melt chocolate with 1/2 cup cream; stir until smooth.
Cool slightly; stir in dissolved gelatin.
In a large bowl, beat cream cheese and sugar until smooth. Gradually

2 of 2

White Chocolate Lime Mousse Cake (continued)

Directions (continued)

add chocolate mixture and lime peel and mix well.
In another large bowl, beat remaining cream until stiff peaks form.
Gently fold into cream cheese mixture. Spoon over the crust. Cover
and chill overnight. Refrigerate leftovers. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 348 calories, 25 g fat (15 g saturated fat), 77 mg cholesterol, 206 mg sodium, 30 g carbohydrate, trace fiber, 3 g protein.