Peanut Butter Cool Whip Mousse (Printable)
A luscious blend of peanut butter and fluffy whipped topping creates this silky smooth no-bake mousse.
# What You'll Need:
→ Base
01 - 1 cup creamy peanut butter
02 - 4 oz cream cheese, softened
03 - 1 cup powdered sugar
→ Mousse
04 - 8 oz Cool Whip, thawed
→ Garnish (optional)
05 - Chopped roasted peanuts
06 - Chocolate shavings or mini chocolate chips
# How-To Steps:
01 - Combine the peanut butter and softened cream cheese in a large mixing bowl. Beat with an electric mixer until the mixture is completely smooth and creamy, with no lumps remaining.
02 - Pour in the powdered sugar and mix on medium speed until fully incorporated and the mixture appears glossy and uniform.
03 - Gently fold the thawed Cool Whip into the peanut butter mixture using a spatula. Mix just until combined and airy, taking care not to overmix or deflate the light texture.
04 - Distribute the mousse evenly among 6 serving glasses, bowls, or ramekins, smoothing the tops with the back of a spoon.
05 - Refrigerate for at least 1 hour to allow the mousse to set and develop optimal texture before serving.
06 - Sprinkle with chopped roasted peanuts and chocolate shavings or mini chocolate chips just before serving, if desired.
# Expert Advice:
01 -
- It comes together in literally ten minutes but tastes like you spent much longer on it
- The texture is this impossibly light fluff that still delivers that rich peanut butter punch everyone craves
02 -
- Folding too aggressively is the number one mistake here, so treat the Cool Whip like something precious that might break
- This mousse keeps beautifully in the fridge for three days, actually developing a slightly firmer texture that some people prefer
03 -
- The mousse can be made up to 24 hours ahead and actually tastes better after resting overnight
- Use a light touch when garnishing because heavy toppings will sink right into that fluffy texture