Quick, Easy -N- Fast Peanut Butter Mousse Recipe

8 oz. cream cheese, softened
2/3 C. crunchy or creamy peanut butter
2-1/4 C. unsifted confectioners' sugar
1/2 C. light cream or half and half
1 C. heavy cream

Chill a medium bowl in refrigerator or freezer for at least 15 to 20 minutes. Meanwhile, in large bowl, combine softened cream cheese, peanut butter, and confectioners' sugar. Add about half of the light cream. Starting mixer on low speed, combine these ingredients thoroughly, gradually increasing speed to
high (medium if you're using a stand mixer). Mixture will be thick. Scrape bowl and beater(s) with rubber spatula. Gradually add remaining light cream, beating at low speed to incorporate, then at high speed (medium speed for a stand mixer) to blend thoroughly. Scrape off beater(s), but do not bother
to wash them.

In chilled medium bowl, beat heavy cream at high speed until just before stiff peak stage. All at once, add to peanut butter mixture. With rubber spatula, quickly but gently and thoroughly fold the two together only until they are combined (mixture may start to set up while you're working with it).

Cover tightly with plastic wrap and freeze 6 hrs. You may also just refrigerate until ready to serve if you don't want it frozen.


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