Peanut Butter Cool Whip Mousse (Printer-friendly)

A luscious no-bake peanut butter mousse featuring whipped topping for an irresistibly light and creamy texture.

# 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 Make It:

01 - Combine the peanut butter and cream cheese in a large mixing bowl. Beat with an electric mixer until smooth and creamy.
02 - Add the powdered sugar and mix until fully incorporated and no lumps remain.
03 - Gently fold in the Cool Whip using a spatula, mixing just until combined and airy. Do not overmix to maintain light texture.
04 - Spoon the mousse evenly into serving glasses or bowls, smoothing the tops as needed.
05 - Refrigerate for at least 1 hour before serving to allow the mousse to set and achieve optimal texture.
06 - Sprinkle with chopped peanuts and chocolate shavings or mini chocolate chips just before serving, if desired.

# Expert Hints:

01 -
  • The texture is impossibly light but still delivers that rich peanut butter punch we all secretly crave
  • It comes together in literally ten minutes, which means last-minute dessert panic is officially a thing of the past
02 -
  • The mousse firms up significantly in the fridge, so don't panic if it seems a little soft when you first portion it
  • Room temperature ingredients are your best friend here—cold cream cheese and peanut butter create a speckled, unappetizing texture
03 -
  • Use a rubber spatula instead of a metal one for folding—you'll incorporate more air without deflating the mixture
  • Wipe your mixing bowl and beaters with lemon juice before starting if you want extra volume, especially in humid weather

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