Saskatoon White Chocolate Mousse

Saskatoon White Chocolate Mousse

• 21 cream filled chocolate sandwich cookies
• 2 tablespoons butter, melted

Filling:

• 1 pouch Sunrise Berry Farms Saskatoon Berry Pie Filling

• 1 cup cold milk
• 1 pkg (32 g) instant white chocolate pudding mix
• 1 envelope unflavored gelatin
• 3 cups heavy whipping cream, divided
• 1/4 cup sugar
• 1/4 teaspoon almond extract

1. In a food processor, process cookies until finely chopped.
2. Add butter; cover and pulse until mixture begins to hold together.  Press onto the bottom and up the sides of an ungreased 10" pie plate.  Bake at 350 degrees for 8 - 10 minutes.  Cool on rack.
3. For mousse, in a large bowl, whisk milk and pudding mix for 2 minutes; set aside.
4. In a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute.  Heat over low heat, stirring until gelatin is completely dissolved.  Remove from heat.
5. In a large mixing bowl, beat remaining cream until it begins to thicken.
6. Add sugar and extract; beat until soft peaks form.  Gradually beat in gelatin mixture.
7. Fold into pudding.  Refrigerate until slightly firm, about 30 minutes.
8. Spread Saskatoon Berry Pie Filling into crust; top with mousse.  Refrigerate for 2 hours or until firm.  Garnish with chocolate curls if desired.

Yield:  8-10 servings.