Peanut Butter Cool Whip Mousse (Printable Version)

Light and creamy mousse with rich peanut butter and airy whipped topping. Ready in 10 minutes.

# What You 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 whipped topping, thawed

→ Garnish (optional)

05 - Chopped roasted peanuts
06 - Chocolate shavings or mini chocolate chips

# How To Make It:

01 - Combine the peanut butter and softened cream cheese in a large mixing bowl. Beat with an electric mixer on medium speed until completely smooth and creamy, about 2 minutes.
02 - Add the powdered sugar to the peanut butter mixture. Mix on low speed initially to incorporate, then increase to medium speed and beat until fully blended and no lumps remain.
03 - Gently fold the thawed Cool Whip into the peanut butter mixture using a rubber spatula. Use a light folding motion to maintain airiness and stop as soon as fully combined. Avoid overmixing to preserve the light texture.
04 - Spoon or pipe the mousse evenly into 6 individual serving glasses, ramekins, or dessert bowls. 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 creamy texture. For best results, chill up to 4 hours before serving.
06 - Just before serving, top each portion with chopped roasted peanuts and chocolate shavings or mini chocolate chips if desired. Serve chilled.

# Expert Suggestions:

01 -
  • This dessert comes together faster than you can preheat your oven, making it perfect for last minute guests
  • The texture is impossibly light and creamy without any heavy cream or complicated techniques
02 -
  • Overmixing when folding in the Cool Whip will deflate all the air and leave you with something closer to pudding than mousse
  • This sets up better after at least an hour in the fridge but I wont judge if you taste test immediately
03 -
  • Room temperature ingredients blend together seamlessly so plan ahead when possible
  • A rubber spatula works better than a whisk for folding in the whipped topping gently

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