Bailey's Mousse Trifle with Stabilized Whipped Cream

Directions

Use a food processor or blender to crumble the Oreos. Set aside.

To make the cheesecake mousse layer: Mix together the sugar and cocoa powder in a small bowl until well combined. Beat the cream cheese, sugar mixture and Bailey's with a mixer until light and fluffy. Fold in the Cool Whip.

To make the stabilized whipped cream: Sprinkle the gelatin over the cream in the bowl of your mixer. Let it sit for a minute or two. Meanwhile, stir the confectioner's sugar and cocoa powder together until well combined. Begin beating the cream mixture, adding the sugar and cocoa a little at a time. Add the Bailey's Irish Cream and continue beating until the mixture is stiff.

To assemble the trifle: Alternate layers of cookies and mousse beginning with the cookies. Top with the whipped cream. Chill until served.