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Thin Mint Mousse
Submitted by Jen @ Peanut Butter and Peppers on March 14, 2012 in Custards/Puddings, Desserts
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 6 whole Thin Mint Girl Scout Cookies
- 2 cups Milk, Fat Free
- 1 ounce, weight Package, Jell-O Sugar Free Fat Free White Chocolate Pudding Mix
- ¼ teaspoons Mint Extract
- 3 drops Green Food Coloring
- 8 ounces, weight Cool Whip Free, Thawed Divided
- 6 whole Thin Mint Girl Scout Cookies, Optional For Garnish
- Whipped Cream (optional, Garnish)
Preparation Instructions
In a small bag or food processor, crush the Thin Mints cookies then set them aside. I put them into a bag and used a rolling pin to roll over them and crush them.
In a medium bowl whisk the milk and the pudding mix together for 2 minutes. Fold in mint extract, food coloring and 2 cups of Cool Whip (half of the 8-ounce container) and fold/mix until the color is no longer white.
Time to layer. Into 6 small bowls, evenly layer the bottom of each dish with 1/2 of the pudding mixture, top with a layer of Cool Whip, add remaining pudding mixture and top with crushed cookies.
Optional toppings: whipped cream and a Girl Scout cookie.
Makes 6 servings (about 1 1/4 cups each).
Calories per serving: 145, Fat: 2, Cholesterol: 1.7, Sodium: 294, Carbs: 26, Fiber: 0, Sugar: 10.7, Protein: 2.9
