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Peppermint Cheesecake Mousse

A creamy and delightful Peppermint Cheesecake Mousse layered on a chocolate wafer crust, perfect for winter gatherings.
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Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 5 ounces Nabisco Famous Chocolate Wafers
  • 2 tablespoons Butter (melted)
For the mousse
  • 1 box White Chocolate Instant Pudding mix
  • 1 box Cheesecake Instant Pudding Mix
  • 2 cups Whole Milk
  • 8 ounces Cream Cheese (softened)
  • 1/2 teaspoon Peppermint Extract
  • 8 ounces Extra Creamy Cool Whip Whipped Topping
  • 2 drops Red Food Coloring (if desired) Optional for color

Method
 

Preparation
  1. Crush the Nabisco Famous Chocolate Wafers in a large baggie using a rolling pin or food processor.
  2. Mix the crushed cookies with melted butter and spoon the mixture into individual serving cups for the crust.
Mousse Preparation
  1. In a large bowl, whisk together the milk and white chocolate pudding mix until smooth.
  2. In another bowl, beat the softened cream cheese until fluffy.
  3. Add the white chocolate pudding mixture, dry cheesecake pudding mix, peppermint extract, and optional red food coloring to the cream cheese; fold in the Cool Whip gently.
  4. Mix until everything is combined and place in the refrigerator for 1 to 2 hours until set.
Assembly
  1. Once set, spoon the mousse into cups atop the cookie crust, garnishing with crushed cookies or candy canes as desired.

Notes

Store in the refrigerator for up to three days. Consider using different extracts or toppings to personalize your mousse.