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Frozen White Chocolate Raspberry Mousse Bars
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2 cups graham cracker crumbs

1/4 cup sugar

6 tablespoons Land O Lakes® Butter, melted


2 pints raspberry sorbet,   softened

1 (4-ounce) bar white chocolate, chopped

2 cups Land O Lakes® Heavy Whipping Cream


Fresh raspberries

White chocolate baking bar, shaved for curls

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

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine all crust ingredients in bowl. Press onto bottom of ungreased 13x9-inch baking pan. Bake 5-7 minutes or until light golden brown. Cool completely.

  3. STEP 3

    Spread softened raspberry sorbet evenly over cooled crust. Freeze 2 hours or until firm.

  4. STEP 4

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

  5. STEP 5

    Beat remaining whipping cream in bowl until soft peaks form. Gently stir whipped cream into white chocolate mixture. Spread over frozen raspberry sorbet. Freeze 2 hours or overnight until firm.

  6. STEP 6

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

Tip #1

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.

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