Peanut Butter Cool Whip Mousse (Print View)
A light, creamy mousse blending rich peanut butter with airy whipped topping for a quick no-bake treat.
# What You'll Need:
→ Base
01 - 1 cup creamy peanut butter
02 - 4 oz cream cheese, softened
03 - 1 cup powdered sugar
→ Mousse
04 - 8 oz Cool Whip, thawed
→ Garnish (optional)
05 - Chopped roasted peanuts
06 - Chocolate shavings or mini chocolate chips
# Method:
01 - Combine the peanut butter and softened cream cheese in a large mixing bowl. Beat with an electric mixer until completely smooth and creamy, ensuring no lumps remain.
02 - Add the powdered sugar to the peanut butter mixture. Mix thoroughly until the sugar is fully dissolved and the texture is uniform.
03 - Gently fold in the thawed Cool Whip using a spatula. Mix just until combined and the mixture becomes light and airy—take care not to overmix as this will deflate the texture.
04 - Divide the mousse evenly among 6 serving glasses, bowls, or parfait glasses. Smooth the tops with the back of a spoon for an even presentation.
05 - Refrigerate the mousse for at least 1 hour to allow it to set and develop the proper texture. This resting period is essential for the best consistency.
06 - Just before serving, top with chopped roasted peanuts and chocolate shavings or mini chocolate chips if desired.
# Insider Tips:
01 -
- The texture is impossibly light despite how rich it tastes
- You probably have everything in your pantry right now
- It manages to fancy up even mismatched wine glasses from the back of the cabinet
02 -
- Overmixing after adding the Cool Whip will turn this mousse into something closer to pudding
- The hour in the fridge is nonnegotiable for that proper mousse texture
03 -
- Room temperature cream cheese incorporates way faster than cold from the fridge
- Use a folding motion like youre handling something fragile rather than stirring