This dessert looks like a fine restaurant specialty, but only you'll know how easy it was to make. Serves 8 to 10.

CRUST:

5 tbsp. (4/5 stick) butter, cut in pieces
3 tbsp. orange juice or your favorite liqueur
1 c. graham cracker crumbs
1 c. quick cooking rolled oats, uncooked
3 tbsp. sugar
18 Andes Creme de Menthe or Mint Parfait Wafers, chopped

FIRST LAYER:

1 pkg. (8 oz.) cream cheese, softened
1/2 c. sugar
2 tbsp. orange juice or liqueur
1 c. (1 carton) whipping cream
1 c. flaked coconut

SECOND LAYER:

One recipe of Simply Creamy Mousse as follows:

36 Andes Ting A Ling milk chocolate crunch or Petite solid milk chocolate thins
1 c. (1 carton) whipping cream

Melt Andes with whipping cream in heavy sauce pan. Stir with whisk until well blended. Pour into stainless steel mixing bowl and refrigerate for 1 to 2 hours. Using electric mixer and chilled beater, beat mixture on high speed until soft peaks form. To make crust, melt together butter and 3 tablespoons orange juice or liqueur. Stir together graham cracker crumbs, rolled oats and sugar. Add melted butter and sir with a fork to blend. Stir in chopped Andes and press mixture into bottom of buttered 9 inch spring form pan. Refrigerate while making First layer. Beat together cream cheese, sugar and 2 tablespoon orange juice or liqueur. In separate bowl, beat whipping cream until stiff peaks form. Fold whipped cream and coconut into cream cheese mixture.

Spread over crust in spring form pan and freeze for 2 to 3 hours. Prepare Simply Creamy Mousse and spread over First layer, swirling top in attractive pattern. Cover with plastic wrap and freeze until firm, at least 4 hours. Remove cake to room temperature for 15 minutes before serving. Garnish with strawberries or other fresh fruits.

(For a taller cake serving 12 to 14, double Simply Creamy Mousse recipe.