I made something new and delicious! It was sort of an experiment I guess. I call it “Tracy’s Mousse-Cookie Cups”.
Crushed Pecan-Sandie cookies, mixed with enough melted butter to form a cookie base inside cupcake cups (bake in oven for about 20 min at 350 degrees or till you think its hard enough).
Mix up instant vanilla-choc.chip pudding (made to the mousse directions) and chocolate carmel-chip pudding (also made to the mousse directions) in separate bowls. I added butterscotch chips to the chocolate and added nutmeg to the vanilla (it tasted like egg-nogg!). Of course you can use what flavor you want 😉
After it cools you can fill with your mousse mixture, then follow with a dollop of coolwhip and finish with some shaved chocolate or butterscotch chips. I used my Pampered Chef chocolate or cheese grater.
I left them in the fridge over-night and look how they turned out! I could take them out of the cupcake wrapper…
YUMMO! The chocolate turned out especially well 😉
(Oh yeah, and …I do alot of eyeballing and experimenting without measuring when I cook so no measurements).
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These look so good! Please share your recipe wtih our readers by linking up at Muffin Monday. Thanks!
The pecan sandies would make a yummy crust!