Category Archives: Mousse

Fluffy Lime Pie

Lime PieFluffy Lime Pie made with lime jello, cool whip and lime yogurt.

This is a light, fluffy cool dessert that you can make in 5 minutes and it is very delicious.  This could be made with different flavors of jello and yogurt to suit your own tastes.

Ingredients:

1 3 oz. package lime Jello
1/4 cup boiling water
2 6 oz. containers lime yogurt
8 oz. frozen whipped topping, such as Cool Whip
1 9-inch graham cracker pie crust
lime slices and whipped cream, for garnish

Directions:

Dissolve the Lime Jello in the boiling water.

Whisk in the yogurt and frozen whipped topping until smooth. Pour the mixture into the prepared pie crust. Chill in the refrigerator for 3 hours or until firm.

Serve garnished with fresh lime slices and whipped cream.

Chobani Greek Yogurt Lime Flavored

 

 

 

 

*I used lime flavored Chobani Greek Yogurt.

(Someone please tell Chobani that KEY limes are yellow, not green!!  Slip-ups like that are an insult to Floridians.)

This Fluffy Lime Pie is a pretty green color and would be a great dessert to serve for St. Patrick’s Day or Christmas.

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Sharon Springfield

Sharon Springfield  

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Fluffy Lime Pie

 

S’mores Mousse Cups

S'mores Mousse CupsToday’s recipe is from InKatrinasKitchen.com and is a recipe for S’mores Mousse cups.

S’mores Cups Recipe

YIELD: 8 mini dessert cups

PREP TIME: 15 minutes

TOTAL TIME: 3 hours, or overnight

“Fluffy S’mores no-bake mousse cups

INGREDIENTS:

  • 8oz Cream Cheese, room temperature
  • 4oz package of chocolate pudding (powder)
  • 2 Cups powdered sugar
  • 1/2 Cup Biscoff spread
  • 8oz tub of Cool Whip
  • 2-3 Tablespoons milk
  • marshmallows and graham crackers for garnish

DIRECTIONS:

  1. In the bowl of your electric mixer combine cream cheese, powdered sugar, pudding powder, milk, and Biscoff spread.
  2. Fold in Cool Whip
  3. Pipe into cups of any size and garnish with graham crackers and marshmallows.
  4. Chill for at least 3 hours or overnight (will become a firmer consistency)

NOTES:

  • I have also made this in a 9×13 dish layered between graham crackers.
  • Biscoff spread gives a hint of graham cracker taste in the dish. You can substitute peanut butter if you do not have Biscoff available to you.
  • I did not try this recipe with fresh whipped cream so I do not know if you can substitute it for the Cool Whip.”

 ~This delicious recipe brought to you by In Katrinas Kitchen 
http://www.inkatrinaskitchen.com/2012/09/smores-cups-staying-connected-verizon.html

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Here’s the Pinterest link for Smores Mousse Cups:  Smores Mousse Cups

Sharon Springfield

Sharon Springfield  

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Smores Mousse Cups

Peanut Butter Pie

Peanut Butter Pie

Peanut Butter Pie is a great dessert to take to a potluck.  It’s a favorite that’s sure to disappear quickly.  This Peanut Butter Pie Recipe is quick and easy to make.  Give it a try!

Peanut Butter Pie

2 baked pie crusts
1 cup natural peanut butter **
8 oz. softened cream cheese
1/2 cup powdered sugar
1 sm pkg instant vanilla pudding mix
1 1/2 cups milk
1 container whipped topping
chopped nuts & chocolate syrup (optional for garnish)

Using a mixer, mix together the peanut butter, cream cheese and sugar.  In separate bowl, whisk milk into the pudding mix until smooth.  Stir pudding into peanut butter mixture and mix until well blended.  Mix in half the cool whip.

Pour half the mixture into each pie crust.  Chill for 2 hours.  Spread remaining whipped topping over each pie.  Refrigerate overnight before serving.  You may freeze the peanut butter pies and thaw prior to serving.

Drizzle with chocolate syrup and sprinkle crushed nuts on top of each slice when serving.

** If using peanut butter that is already sweetened, omit the sugar.

Peanut Butter Pie

Peanut Butter Pie

Ingredients

2 baked pie crusts

1 cup natural peanut butter **

8 oz. softened cream cheese

1/2 cup powdered sugar

1 sm pkg instant vanilla pudding mix

1 1/2 cups milk

1 container whipped topping

chopped nuts & chocolate syrup (optional for garnish)

Instructions

Using a mixer, mix together the peanut butter, cream cheese and sugar. In separate bowl, whisk milk into the pudding mix until smooth. Stir pudding into peanut butter mixture and mix until well blended. Mix in half the cool whip.

Pour half the mixture into each pie crust. Chill for 2 hours. Spread remaining whipped topping over each pie. Refrigerate overnight before serving. You may freeze the peanut butter pies and thaw prior to serving.

Drizzle with chocolate syrup and sprinkle crushed nuts on top of each slice when serving.

** If using peanut butter that is already sweetened, omit the sugar.

http://cookingwith.sharonspringfield.com/blog/peanut-butter-pie/

 

Sharon Springfield

Sharon Springfield

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Peanut Butter Pie