Recipe: Grasshopper Mousse

This is a yummy dessert for summer, especially if you can let your little ones eat it outside.  Isaac was head to toe in chocolate at the last lick of the spoon!

Ingredients:


2 box instant chocolate pudding
1 8 oz Cool Whip (or make your own whipped cream)
4 cups cold milk
1 container Mint Oreos
Individual serving containers (I used small plastic drinking cups)




How to Make It:


If you need to make your whipped cream, do that first.  It's easier.  And if you want to learn how, there's a little tutorial at the end of this entry.



Put the Oreos in a large plastic storage bag and crush.  Set aside.


Mix two packets of chocolate pudding mix with 4 cups cold milk in a mixing bowl.  With a mixer, beat on medium speed for a couple minutes, scraping the sides until there are no clumps left and the pudding begins to thicken a little.


Fold the whipped cream into the pudding with a spatula.  It will have a slightly marbled appearance, and that's okay.


Spoon the "mousse" into the serving cups for individual servings or leave in the bowl if you want to.  I placed the cups in an 11x13 baking pan for stability and ease in transferring to the fridge.  Top the pudding with crushed Oreos.  Refrigerate for about 30 minutes.  


For a little variety, try the Peanut Butter Oreos or just the plain ones.  


Let me know what you think!




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To make your own whipped cream, you need 1/4 cup sugar and 1 pint heavy whipping cream.  In the mixer or with a handheld mixer, beat the sugar into the cream on high until it visibly thickens.  You can add more sugar to sweeten if you'd like.  Homemade whipped cream is great because you know it's made from cream and not vegetable oils.  :)