Tight Wad in Utah: Egg Nog Mousse (Guest Post)

Monday, December 20, 2010

Egg Nog Mousse (Guest Post)

Guest post by Lauren at Lauren's Latest

This Mousse is ridiculously easy to make. And, it’s not REAL mousse in the traditional sense…’s fake mousse– made with instant vanilla pudding and cool whip. Seriously, a child could make this in 5 minutes flat. Perfect for the holidays! I piped mine into some wine glasses to make it look a little more fancy and then topped it with some ground gingersnap cookies for a nice contrasting texture. The result is a pleasantly delicious creamy dessert that is not too egg noggy–PROMISE! So, happy holidays in advance!

Egg Nog Mousse
yield: 6 large servings
1-5.1 oz. box Instant Vanilla Pudding (the larger box)
1 1/2 cups Egg Nog (I used the light version)
1/2 cup Milk
4 oz. Cool Whip (half a container)
1/4 cup Gingersnap Cookies, crumbled
Mix egg nog and milk together into a large bowl. Whisk in vanilla pudding until well incorporated and continue to mix for 1 to 2 minutes. Set aside to thicken. Fold in cool whip and refrigerate until ready to serve. Pipe or spoon mousse into small bowls or glasses and top with crumbled gingersnap cookies if desired.
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