Print Recipe

Peanut Butter Cream Cheese Mousse

RG

Ingredients

  • 1 cup smooth peanut butter
  • 4 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar
  • 1 cup heavy (whipping) cream, chilled

Instructions

  1. In a large bowl, using a handheld electric mixer set at medium-high speed, cream together peanut butter, cream cheese and vanilla extract. Gradually beat in confectioners' sugar.
  2. Using an electric mixer fitted with chilled beaters and a chilled bowl, beat cream just until stiff peaks begin to form. With a rubber spatula, stir 1/3 of the whipped cream into peanut butter mixture until smooth.
  3. Gently fold in remaining whipped cream until incorporated. Spread evenly in pie shell.
  4. Refrigerate for at least 2 hours or until peanut butter mousse is firm. If you'd like, top pie with whipped cream, chopped peanuts and/or chocolate curls.
  5. Store leftover pie in refrigerator.

Serves 8 to 10.


Widget is loading comments...

Follow us on Pinterest

Equivalent Weights and Measures

Volume & Weight Conversions - UK - US

Leftovers Recipes and Tips