Crust

1. Add all the cookies to a blender and blend until very fine.
2. Melt the butter, add to the cookies, and blend until mixed and starting to bind.
3. Spoon out in a large enough container (W – 17cm and L – 24cm: see image below) and press down with a spatula and set aside or in the freezer to set.

Mousse

1. Leave a large glass or ceramic bowl in the fridge or freezer for at least 30 minutes.
2. Place the room-temperature cream cheese in the bowl and add the condensed milk.
3. Whip with a handheld mixer until smooth and fully blended.
4. Add the cold whipping cream and whip with the blender until it doubles in volume and starts to get thick and creamy.
5. Spoon the mousse on the base and place in the fridge to set further.

Topping

1. Mix the raspberries and sugar and place in the microwave for ± 1 minute. All you need would be for the sugar to melt and mix it through the raspberries.
2. Place it in the freezer to cool down. Once ready, spoon it into the mousse and mix it in swirls or blend it into the mixture.
3. Return to the fridge if necessary.
4. PS: If you prefer, no need to make the crust, but I thought it does provide a nice crunch to the mousse.

Personal Notes:

• I made this by the seat of my pants, as I did not have a recipe, I just winged it and decided to try my hand at a mousse using what I had available.
• You can use any other fruit of your choice, but as we went berry picking.  I wanted to use the best of the best I had ever eaten.