Girl Scout Thin Mint and White Cocolate Mousse Brownie Cake

packaged brownie mix (enough for one 8" x 8" pan)
1 envelope Knox gelatin
1/2 cup half and half
1 cup white chocolate morsels
2 cups heavy whipping cream
1/2 cup powdered sugar
18 Girl Scout Thin Mint cookies, coarsely crushed
6 large strawberries, cut in half lengthwise

Make brownie mix according to directions and pour into a 10″ springform pan. Bake at
325 degrees for 25 minutes. Brownie with be soft. Remove from oven and cool in
refrigerator for 15 minutes while making filling.

Place gelatin and half and half in small saucepan. Allow to soften for 5 minutes. Heat
on low and stir for 2 minutes until gelatin is melted. Remove from heat.

Place white chocolate morsels in bowl and melt on low in microwave for 1 minute.
They should be slightly softened.

Pour heavy cream in mixer bowl of electric mixer. Beat on medium speed until soft
peaks form, add powdered sugar, softened white chocolate morsels and gelatin
mixture. Beat on medium speed until stiff peaks form, about another minute. Fold in
the crushed Girl Scout Thin Mint cookies. Pour filling into pan with brownie base.
Refrigerate for at least 4 hours and up to 24 hours. Remove outer ring from spring
form pan using a warmed knife to loosed cake from the ring. Garnish outer edge of
cake with 12 strawberry slices.

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