This very light and flavorful dessert is a favorite festive treat served for Fourth of July or anytime. A real crowd pleaser!Recipe from "Glorious Layered Desserts" By Gloria Albin.
Keyword: Cheesecake Mousse and Fresh Fruit
¾cuppowdered sugar, divided
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Beat the cream with a mixer. When you notice it starting to thicken, start adding ¼ cup of the powdered sugar and continue to beat until combined and the cream is thick enough to notice soft peaks. Don't beat it so much that it starts looking clumpy. With a spatula remove this cream to a medium bowl.
In the mixing bowl (don't need to wash it after whipping the cream), whip the cream cheese until it is light and creamy.
Add to the cream cheese the remaining powdered sugar, the vanilla and the milk. Beat these ingredients until they are combined.
With a rubber spatula, gently fold the whipped cream mixture into the cream cheese mixture.
In any order you prefer, layer the mousse and the fruit you are using in your dish and Enjoy!
Gr8 Tip:Fill a large Ziploc® bag with the mousse, cut just a tip of the corner off and squeeze the mousse into your cups.Gr8 Do-Ahead Tip:Mousse can be made one to two days in advance and refrigerated in a sealed container.