INGREDIENTS

INSTRUCTIONS

As promised, here's what I made for Christmas dessert. The chocolate
ganache layer between the crust and mousse filling really makes this.
I topped the finished product with red and green sprinkles instead of
cookies crumbs. Enjoy!  For crust: Butter 10" diameter springform pan
with 2 3/4" high sides.  Finely grind cookies in processor. Add melted
butter and blend until  combined. Press crust mixture into bottom of
prepared pan. Bring  cream to simmer in heavy medium saucepan. Reduce
heat to low. Add  chocolate and whisk until melted and smooth. Pour
chocolate mixture  over crust. Chill.  For filling: Combine white
chocolate and 1 cup cream in top of double  boiler. Stir over simmering
water until melted and smooth. Remove  from over water. Cool to barely
lukewarm.  Sprinkle gelatin over 1/4 cup water in heavy small saucepan.
Let  stand 5 minutes to soften. Stir over low heat until gelatin
dissolves. Pour into large bowl. Add 2 remaining cups cream and
vanilla and stir to combine. Beat cream-gelatin mixture to soft  peaks.
Fold in white chocolate mixture. Pour filling into crust.  Refrigerate
until filling is set, at least 6 hours or overnight.  Run a small,
sharp knife around pan sides to loosen torte. Release pan  sides.
Sprinkle top with chopped cookies.  Posted to EAT-L Digest  by Patricia
Williams <pie@GOODWILL.ORG> on  Jan 7, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 3358
Calories From Fat: 2695
Total Fat: 312.8g
Cholesterol: 857.7mg
Sodium: 237.4mg
Potassium: 423.2mg
Carbohydrates: 159.3g
Fiber: 13.4g
Sugar: 1.2g
Protein: 21g