Shelly's Recipe

FROZEN WHITE CHOCOLATE RASPBERRY MOUSSE BARS

Category: Frozen Desserts

Crust
2 cups graham cracker crumbs
1/4 cup sugar
6 tbsp butter, melted

Filling
2 pints raspberry sorbet, softened
1 (4 oz) bar white chocolate, chopped
2 cups whipping cream

Garnish: fresh raspberries and shaved white chocolate

Heat oven to 350. Combine crust ingredients and press into an ungreased 13x9 inch baking dish. Bake 5-7 minutes or until light golden brown. Cool completely. Spread softened sorbet over cooled crust. Freeze until firm, about 1 hour.

Place white chocolate and 1/2 cup whipping cream in a large bowl and microwave on high for 1 minute; stir. Continue microwaving 2 minutes; stir until smooth. Cool 30 minutes or until mixture comes to room temperature.

Beat remaining whipping cream in a chilled mixer bowl until soft peaks form, 2-3 minutes. Gently stir whipped cream into white chocolate mixture. Spread over sorbet. Freeze until firm, 2 hour or overnight. Garnish just before serving. Note: can substitute sorbet with sherbet, ice cream or frozen yogurt.