This has more of a cheesecake texture than a mousse, but it's very good. I put the cookies in a ziploc bag and crushed them with a rolling pin. Next time I'll use more cookies than the recipe called for because some of the crumbs got stuck in the bag with the cookie filling. I was too lazy to make more crust, so I just went with it. I didn't have a full 6 hours to freeze it, but it was fine when I took it out after 4. Lining the pan with foil makes it so easy to take the mousse out to cut. This is a good summer dessert.
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