Strawberry Mousse

1 cup strawberries, halved

2 cups heavy cream

1 cup powdered sugar

One 8-ounce package cream cheese, softened assorted fruit, for serving

In blender, purée strawberries until smooth. Set aside.

In mixing bowl, whip heavy cream and powdered sugar until fluffy. 

In separate mixing bowl, beat cream cheese until smooth. Add strawberry purée to cream cheese and mix until combined.

Add whipped cream and stir until combined.

Makes six-eight servings.


Fruity Sprinkles Smoothie

1 cup frozen blueberries

2 cups frozen strawberries

1 cup frozen mango

1-1/2 cups milk

One 6-ounce carton vanilla yogurt

Whipped cream



In blender, blend blueberries, strawberries, mango, milk and yogurt until combined.

Pour smoothie into four glasses. Garnish with whipped cream and sprinkles. 

Makes four servings.


Fluffy Peanut Butter Pie

20 chocolate cream-filled cookies

1/4 cup butter, melted 

One 8-ounce package cream cheese, softened

1 cup smooth peanut butter

One 14-ounce can sweetened condensed milk

3 tablespoons lemon juice 

1 teaspoon vanilla extract

1 cup whipping cream

Chocolate syrup


Remove cream filling from chocolate cookies; set aside. With rolling pin, finely crush chocolate cookies.

In medium bowl, combine finely crushed cookies with melted butter.

Press crumb mixture firmly into bottom and sides of 9-inch pie plate; chill while preparing filling. 

In large bowl, beat cream cheese until fluffy. Add reserved cookie cream filling, peanut butter and sweetened condensed milk; beat until smooth. Stir in lemon juice and vanilla extract.

In medium bowl, beat whipping cream until stiff peaks form. Fold whipped cream into peanut butter mixture. Mix until combined.

Pour into crust. Chill 4 hours, or until set. Drizzle chocolate syrup over pie before serving. 

Cover leftovers and store in refrigerator. 

Makes six-eight servings.

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