Paula Deen’s No-Bake Key Lime Mousse Cake

CRUST:
2 c. graham cracker crumbs
½ c. butter, melted
¼ c. sugar

FILLING:
6 T. fresh Key lime juice
1 (1/4-oz.) envelope unflavored gelatin
2 ½ cups cold heavy whipping cream, divided
10 (1-oz.) squares white chocolate, chopped
3 (8-oz.) packages cream cheese, softened
1 c. sugar
1 ½ T. lime zest
Garnish: white chocolate curls, lime wedges

1. CRUST: In medium bowl. Stir together all ingredients.
2. Press into bottom and up sides of 10” springform pan. Refrigerate.
3. FILLING: In small bowl, stir together lime juice and gelatin. Let stand 5 minutes or until softened.
4. In small saucepan, cook k1/2 cream and white chocolate over low heat, stirring frequently, until mixture is melted and smooth.
5. Stir in gelatin mixture until dissolved. Let cool completely.
6. In large bowl, beat cream cheese, sugar and zest with mixer until combined.
7. Add white chocolate mixture and beat at low until combined.
8. In another large bowl, beat remaining 2 c. of cream with mixer at high speed until soft peaks form.
9. Fold whipped cream into white chocolate mixture. Pour into prepared crust.
10. Cover and freeze for at least 8 hours.
11. Remove from freezer. Gently run knife around edges of pan to release crust from sides of pan.
12. Garnish with white chocolate curls and lime wedges.
13. To serve, cut into wedges using knife that has been dipped into hot water and dried between each cut.