White Chocolate Mousse
1 1/2 cups heavy whipping cream
2 envelopes unflavored gelatin
6 tablespoons cold water
6 ounces cream cheese softened
1 cup granulated sugar
2 1/2 cups milk
1/2 teaspoon lemon juice
2 pkgs (3.3 oz. ea.) White chocolate flavor instant pudding and pie filling
Makes about 9 cups mousse.
Whip cream until soft peaks form, set aside.
Soften gelatin in cold water; heat in microwave on high, 20-30 seconds until dissolved. Cool.
Beat cream cheese and sugar until light and fluffy. Add vanilla, milk and lemon juice; mix well.
Add gelatin mixture, stir to combine. Add 2 packages of pudding mix. Fold in whipped cream.
Refrigerate until firm, at least 3 hours or overnight.
Recipe may be halved.
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