No-Bake Easter Cheesecake Mousse
These easy No-Bake Cheesecake mousse cups are a fun, creative and colorful make ahead Easter dessert recipe and, perfect for kids!
Nutrition Facts
Ingredients
Instructions
Dye the milk green (or your color of choice) but adding a couple drops of food coloring into the milk and whisking until well blended. Combine with the instant pudding in a large mixing bowl and whisk until the pudding is dissolved. Refrigerate for 10 minutes until set.
Prepare a batch of whipped cream.Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
Remove the wrapper from the cream cheese and soften in the microwave for 20 seconds. Beat the softened cream cheese into the whipped cream.
Combine the whipped cream and the pudding and fold until well combined. Pour the mousse into a large piping bag or Ziploc bag.
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Continue Reading at Beyondfrosting →Chef's Notes
If you don’t want to make whipped cream, you can use an 8-ounce container of Cool Whip
This recipe makes six 8-ounce servings
You can also make this in a 9-inch square pan by layering the cookies on the bottom of the pan and then pour the mousse over top. This recipe uses about 2/3 package of Oreos, so use additional cookies as needed.
Keep these stores in the refrigerator either with a lid or tightly wrapped in saran wrap
If you don’t want to make whipped cream, you can use an 8-ounce container of Cool Whip
This recipe makes six 8-ounce servings
You can also make this in a 9-inch square pan by layering the cookies on the bottom of the pan and then pour the mousse over top. This recipe uses about 2/3 package of Oreos, so use additional cookies as needed.
Keep these stores in the refrigerator either with a lid or tightly wrapped in saran wrap
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