Lemon Mousse

smoothie & lemon mousse 007



Sometimes when you have a heavy meal at holidays, it’s nice to have a tart, light dessert and this fits the bill!  I made them a little bigger than I would normally, but these cups were my grandmother’s (who hasn’t been around for a long time) their nothing special, but when people aren’t with you anymore, sometimes it’s nice to use their servings pieces and it feel like their still there.

I started with a vanilla wafer crust, topped with the lemon mousse and homemade whip cream finishes it off.

Lemon Mousse

  • Servings: 10-12 half pint jars
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1/2 box of Vanilla Wafers

6 TBSP melted butter

3 cups of cold milk

2 boxes of Jello Lemon Pudding Mix

2 8 oz. container of Cool Whip

2 tsp. Lemon Extract

1 cup of heavy cream

3 TBSP sugar

2 tsp. vanilla

In a food processor or blender, crush the vanilla wafers, the pour in the melted butter and pulse until blended together. Take 2 to 3 TBSP of cookie mixture and press into the bottom of your jars. In a stand mix bowl or large bowl, mix milk, lemon pudding mix and extract together and mix well with the whisk attachment or a whisk, then fold in Cool Whip.  Put in piping bag or resealable bag and refrigerate an hour.  Pipe mousse mixture on top of crust, then in a cold mixing bowl, whip cream until very thick, then add sugar and vanilla and mix until combined.  Put cream in bag and pipe on top of mousse, and refrigerate until ready to serve. Garnish with cut lemons.





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