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Ingredients
Method
Crust
- Grind the cookies in a food processor until smooth crumbs.
- Add the melted butter and continue to blend to combine.
- Press mixture evenly into a 13” x 9” pan.
- Chill in your freezer for 15 minutes.
Mousse
- Combine 1 cup cream, chocolate chips and vanilla in the top of a doubleboiler.
- Heat, stirring occasionally, until chocolate is fully melted and mixture is smooth.
- Remove from heat and cool to room temperature, stirring occasionally.
- Fold whipped topping into chocolate mixture until well combined.
- Pour mixture into cooled crust.
- Chill in your refrigerator for 2 hours or overnight.
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