Raspberry Ribbon Mousse Bars

Whipped cream serves as a stand-in for egg whites to lighten these ultracreamy mousse bars. By Mary Evans.

• Ready In: 55 mins
• Yields: 16 bars

Ingredients

• 1  cup  chocolate cookie crumb
• 1⁄4 cup sugar
• 1⁄4 cup unsalted butter, melted
• 1 (12 ounce) package white chocolate chips
• 1  cup heavy whipping cream, divided
• 1 (8 ounce) package cream cheese, softened
• 1⁄3 cup  seedless raspberry preserves
• 1⁄2 teaspoon lemon juice

Directions

1. Heat oven to 350°F.
2. Spray 8-inch square baking pan with cooking spray.
3. Combine crumbs and sugar in small bowl to blend; stir in butter. Press into bottom of pan; bake 10 minutes or until set. Cool completely on wire rack.
4. Meanwhile, microwave baking chips and 1/2 cup of the cream in medium microwave-safe bowl at 50% power 2 to 2 1/2 minutes or until chips have softened; stir until blended and smooth. Let stand 20 to 30 minutes or until cool.
5. Beat cream cheese in medium bowl at medium speed 1 minute or until soft and fluffy. Beat in baking chip mixture 1 minute or until soft and fluffy.
6. Beat remaining 1/2 cup cream in medium bowl at medium-high speed until soft peaks form. With whisk, fold one-third of the cream into cream cheese mixture; fold in remaining cream until blended. Spoon over crust; smooth top.
7. Cook and stir preserves and lemon juice in small saucepan over low heat 1 minute or until smooth and syrupy but barely warm; drizzle over cream cheese mixture. Swirl with tip of knife. Tap pan on counter to flatten top; cover and refrigerate at least 6 hours or overnight to set. Store in refrigerator.
8. TIPS *Crush about 20 chocolate wafer cookies or 9 chocolate sandwich cookies in food processor or in plastic bag with rolling pin.
9. **For a truer red color, use raspberry preserves with seeds and strain the seeds.