FROZEN WHITE CHOCOLATE RASPBERRY MOUSSE BARS

FOR THE CRUST:
2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons LAND O LAKES Butter, melted
FOR THE FILLING:
2 pints raspberry sorbet, softened*
1 (4-ounce) bar white chocolate, chopped
2 cups whipping cream, divided use
FOR THE GARNISH:
Fresh raspberries
White chocolate baking bar, shaved*

Heat oven to 350 degrees F.

TO MAKE THE CRUST:
Combine all crust ingredients in small bowl. Press onto bottom of ungreased 13x9-inch baking pan.

Bake for 5 to 7 minutes or until light golden brown. Cool completely.

TO MAKE THE FILLING:
Spread softened raspberry sorbet evenly over cooled crust. Freeze until firm (1 hour).

Place white chocolate and 1/2 cup whipping cream in large microwave-safe bowl. Microwave on HIGH, 1 minute; stir. Continue microwaving 2 minutes; stir until smooth. Cool 30 minutes or until mixture comes to room temperature.

Beat remaining chilled whipping cream in chilled small mixer bowl until soft peaks form (2 to 3 minutes). Gently stir whipped cream into white chocolate mixture. Spread over frozen raspberry sorbet. Freeze until firm (2 hours or overnight).

TO SERVE:
Garnish with raspberries and white chocolate curls just before serving. Store frozen.

*Substitute 2 pints raspberry-flavored sherbet, ice cream or frozen yogurt.

*TO MAKE WHITE CHOCOLATE CURLS:
White chocolate curls add the finishing touch as a garnish, and are very easy to make. Warm 1 (4-ounce) bar white chocolate with hands. Gently peel chocolate towards you using a vegetable peeler.

Makes 32 bars