Chocolate Mint Mousse Cake

Haeger Muffin PanChocolate Mint Mousse Cake

You Will Need:
1 cook-and-serve sugar-free/fat-free chocolate pudding mix
2 Cups fat-free, non-dairy whipped topping
½ teaspoon mint extract
16 chocolate wafer cookies

Instructions:
Prepare the pudding mix according to the package directions. Transfer the hot pudding to a bowl and place a sheet of plastic wrap directly on the surface to prevent a skin from forming. Chill 1 hour or until cool. Fold 1 ½ cups whipped topping into the cooled pudding.
Add 1/2-teaspoon mint extract to the pudding with the whipped topping. Coat an 8-inch spring form pan with cooking spray. Crush cookies and sprinkle them on the sides of the pan, pressing if necessary to make them stick, and on the bottom of the inside of the pan. Pour the mousse over the crumbs and freeze for 4 hours. Serve with a spoonful of whipped topping and a fresh mint leaf for garnish.

Canister SetCherry Bread with Belgian Chocolate Mix

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2 Responses to “Chocolate Mint Mousse Cake”

  1. Lettice Carroll says:

    This picture is deceiving – it is not at all what the recipe will look like. :(

  2. sturbridge says:

    Our apologies, we haven’t photographed these recipes. If you’ve made this and have a photo to share we would love to see it.

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