Peanut Butter And Cool Whip Mousse (Printable)
Light, creamy peanut butter mousse with airy whipped topping ready in 10 minutes.
# 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
# Steps:
01 - Combine peanut butter and softened cream cheese in a large mixing bowl. Beat with electric mixer until completely smooth and creamy.
02 - Add powdered sugar and mix until fully incorporated and no lumps remain.
03 - Gently fold Cool Whip into peanut butter mixture using spatula. Mix just until combined and airy—avoid overmixing to maintain light texture.
04 - Divide mousse evenly among serving glasses or bowls. Refrigerate at least 1 hour before serving for optimal texture. Garnish with chopped peanuts and chocolate shavings if desired.
# Expert Advice:
01 -
- It comes together in under ten minutes with ingredients you probably have in your pantry right now
- The texture is impossibly light while still delivering that intense peanut butter flavor we all secretly crave
02 -
- Cold cream cheese is the enemy here—it creates tiny lumps that never fully disappear no matter how long you mix
- Folding too aggressively deflates the whipped topping, turning your airy mousse into something closer to pudding
03 -
- Room temperature ingredients blend together seamlessly while cold ones fight you every step of the way
- The mousse keeps for 3-4 days in the fridge, though it rarely lasts that long in my house