• 2 cups (500mL) vanilla cookie crumbs (about 200 g/7 oz)
  • ½ cup (125mL) unsalted butter, melted
  • ⅓ cup (75mL) granulated sugar
  • Icing sugar
  • Fresh mint leaves

Filling

  • 4 bars (100 g each) Lindt Swiss Classic White Chocolate, chopped
  • 1 cup (250mL) 35% whipping cream
  • 2 tbsp (30mL) unsalted butter, cubed and at room temperature
  • 3 cups (750mL) fresh raspberries