Peanut Butter Cool Whip Mousse (Print Version)

Light, creamy peanut butter mousse with whipped topping. Ready in 10 minutes, no baking required.

# 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 peanut butter and cream cheese in a large mixing bowl. Beat with electric mixer until smooth and creamy.
02 - Add powdered sugar and mix until fully incorporated and smooth.
03 - Gently fold in Cool Whip using spatula, mixing just until combined and airy. Do not overmix to maintain light texture.
04 - Distribute mousse evenly into serving glasses or bowls.
05 - Refrigerate at least 1 hour before serving for optimal texture.
06 - Top with chopped peanuts and chocolate shavings if desired before serving.

# Expert Tips:

01 -
  • It comes together in literally ten minutes with zero cooking required
  • The texture is somehow both rich and incredibly light at the same time
  • Everyone thinks you spent way more effort on it than you actually did
02 -
  • Overmixing when you add the Cool Whip will deflate everything and turn your fluffy mousse into dense pudding
  • This recipe doubles beautifully but you'll need a seriously big bowl to handle the volume
  • The texture gets even better after a night in the fridge if you can plan that far ahead
03 -
  • Set out your cream cheese an hour before you start cooking to avoid any lumps
  • The mousse tastes best served really cold, almost straight from the fridge

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