Tag Archives: mousse

Peanut Butter Trifles

Peanut Butter Triffles

I made these little trifles for Super Bowl, but they’d be equally delicious for a Valentine Day dessert, or say because it’s Wednesday and you want something good!

Any of those excuses work, but make them because they are soooo good, a little time-consuming, but so worth it.


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They started with a brownie crust.  Just use a box crust and cut them into chunks and pop them in a trifle bowl or little cups. And if you’ll notice in the picture are chopped up Reese Cups, yeah they’re the next layer……yum

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Then you take a couple of boxes of vanilla pudding, some milk, peanut butter and Cool Whip to make a cheesecake/mousse fillingweekend cooking 017

Top off with some whip cream, homemade or more Cool Whip and some chopped up Reese Cups

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The perfect dessert for whatever reason you come up with!


Peanut Butter Trifles

Brownie mix and ingredients to make brownies

1 large box or 2 small boxes of vanilla pudding mix

3 cups of milk

1/2 cup of peanut butter

8 oz. Cool Whip

1/2 of Heavy whipping cream*

3 TBSP sugar*

1 tsp. vanilla*

Mini Reese Cup and Small Reese Cups

Make brownies according to box directions, cool and cube. In a large bowl with a mix, beat pudding mix and milk about 2 minutes until very thick.  Add peanut butter and mix until just combined.  Fold in Cool Whip. In cups or a large bowl, add cubed brownies, top with some chopped Reese Cups, then spoon or pipe in peanut butter filling.

In a bowl add whipping cream and whip until very thick, then add sugar and vanilla and mix until combined. Pipe or spoon on top of the peanut butter filling. ****Skip this step if using Cool Whip to top them.

This recipe was shared at The Country Cooks Potluck Party

Coconut Cream Mousse Parfaits


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I know, dessert twice in one week….but when the hubs said this is one of the best desserts he thinks I’ve ever made, I just had to post it.  When I started making this dessert, I really had no idea where I was going with it, no plan, nothing, just some ingredients and some how it all came together.

I had  coconut cream pudding, coconut, milk, a few vanilla Oreo’s, and heavy cream, not a bad line up, but no plan. I didn’t have enough cookies to make crust for all of them, so with the cookie crumbs I combined melted butter and toasted coconut flakes and lined the bottom of all the jars. The cookie crumbs just made the crust hold up a bit, so that’s why I added them.


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Then I made the pudding according to the directions on the box, 2 cups of milk with the pudding mix, and then I add more toasted coconut to the pudding and I set it aside for a minute.  I took 1 cup of heavy cream and whipped it up until it was very thick and I add some sugar and coconut extract.  I took 1/2 of the cream and folded it into the pudding, to lighten it up and make it mousse like.  I layered mousse over the crust, then topped with toasted coconut, coconut cream mousse parfaits 003

Then another layer of mousse, more toasted coconut and topped each with the remaining whip cream!

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Not a bad dessert, when I had no plan of where this was going!

Coconut Cream Mousse Parfait

4 cups toasted coconut, divided(see note below)

10 – 12 vanilla Oreo’s, or Vanilla Wafers

6 TBSP butter, melted

2 cups cold milk

1 4 serving package of coconut cream pudding

1 cup heavy cream

1 tsp. coconut extract

2 TBSP sugar

In a blender or food processor, crush cookies, then add 2 cups of toasted coconut and butter, pulse until well combined. Press 1 to 2 TBSP in the bottom of a small mason jar, set aside.

In a large bowl, mix milk and pudding, whisking for 2 minutes, then add 1 1/2 cup of toasted coconut and stir in. In another bowl, add whipping cream and whip with hand mixer until very thick, then add extract and sugar mix until just combined.  Add 1/2 of the whip cream to the pudding bowl and fold in, so you don’t deflate the cream. Pipe or spoon a layer of the mousse over the crust, then sprinkle some of the toasted coconut, another layer of mousse, toasted coconut, then pipe whip cream on top.

Note: Toasting coconut, I just put a layer of coconut on a large sheet pan, put it in a cold oven, turn the oven on and set it for 350. DO NOT LEAVE IT, it will only take 5 to 10 minutes to toast, you may have to stir just a little, and it will probably be toasted before the oven hits 350.

Package some up for you next picnic.

This recipe was shared on Ducks ‘n a Row Recipe Share

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Lemon Mousse Tarts

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These little desserts are so easy and pack up great for a Memorial Day picnic.  So I make dessert at least once a week, the hubs is a sweet eater and has dessert every night and usually takes some sort of sweet to work with him.  So he’s always happy when I make a packable dessert.  Now in making dessert as often as I do, you’re going to have a fail, such as it just didn’t turn out like you thought it would, or when you shopped you didn’t pick anything up to make….That’s where this dessert comes in super helpful.  If you have a package of cookies, such as vanilla wafers, lemon cream cookies or vanilla Oreos, and we always have vanilla Oreos for crusts, a little butter, a tub of Cool Whip and a jar of lemon curd, or other curd you like, this desserts in the bag.  It’s simple, fast and no bake!

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Crush your cookies, in a food processor or blender and add melted butter, put a heaping Tablespoon the bottom of your jars or containers, and tamp it down.  Fold the lemon curd into the thawed Cool Whip then pipe into the jars.

Lemon Mousse (7)Seriously does it get easier than that, top with a piece of lemon, close up your jars and you’re out the door for a picnic in not time, with a great dessert. It’s creamy, fast and easy!

Lemon Mousse Tarts

1/2 pkg. vanilla Oreos, or cookie of your choice

4 TBSP. of butter, melted, (if you’re using a cookie that doesn’t have cream in it, increase butter to 6 TBSP)

1 12 oz. tub of Cool Whip, thawed

1 10 – 12 oz jar of curd, Lemon, Lime whatever you like or have

In blender or food processor, crush cookies, drizzle in melting butter and pulse until combined.  In 8 small jars add a  heaping tablespoon of the cookie mixture and tamp down.  In a large bowl add Cool Whip and jar of curd and fold until well combined.  Spoon or pipe curd mixture over cookie crumb crust, and top with a slice of fruit if desired.