Easiest Way to Prepare Yummy Orange Cream Mousse Cookie Cups

Orange Cream Mousse Cookie Cups. In a large bowl, combine cream cheese and confectioners' sugar. Beat at medium speed with an electric mixer until smooth. Add sour cream, cream, and orange zest.

If you want a quick dessert that's easy to mix together and bakes quickly, this is the recipe for you! These little dessert cups are light and fresh and absolutely perfect for summer! Cook and stir over medium heat until dissolved. You can have Orange Cream Mousse Cookie Cups using 7 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Orange Cream Mousse Cookie Cups

1. You need 4 cup of finely crushed oreo cookies, about 2 regular sized packages or 60 to 65 cookies, crush whole cookie, filling and all..
2. You need 5 tbsp of melted butter.
3. Prepare 36 of mini muffin tins with paper liners in each cup.
4. It's 2 cup of fresh orange juice.
5. It's 1 of 3 ounce box orange jello.
6. It's 1 cup of heavy whipping cream.
7. Prepare 1 tsp of vanilla extract.

In small bowl, beat cream cheese, powdered sugar and orange peel with electric mixer on medium speed until smooth and fluffy. With mixer on low pour the hot cream into the egg mixture slowly until combined. Next, add the egg/cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Cookies and Cups is a dessert and everyday food website with tons of cookie recipes, brownies recipes, cake recipes, and chicken recipes!

Orange Cream Mousse Cookie Cups step by step

1. MAKE COOKIE CRUSTS.
2. Combine oreo crumbs and butter in a large bowl, mix well. Press about a tablespoon or so into each mini muffin cup, press crumbs in bottom and up sides of liners. Bake in a 350 oven 5 minutes, cool..
3. MAKE ORANGE MOUSSE FILLING.
4. Heat 1cup orange juice to boiling, add jello and dissolve for 2 minutes. Add remaining 1 cup chilled orange juice. Chill in refigerator until starting to thicken, about 1 hour..
5. Meanwhile in a chilled bowl beat cream until peaks form, add vanilla extract.Fold cream into orange mixture. Chill again until mixture mounds slightly.Fill cookie cups with mousse.Chill 6 hours or overnight..
6. With a sharp knife gently remove cups and peel off paper liners. Garnish with orange sprinkles and chocolate shaving. Store in refigerator.
7. NOTE; If you want larger cups they can be made the same way in regular muffin paper lined muffin tins, it will make about 17 of them..

After cookie cups are cool, prepare filling. Beat the cream with a hand mixer till stiff peaks form. In another bowl, beat together the peanut butter and powdered sugar till smooth. Gradually fold in the whipped cream. Pipe peanut butter mousse into cookie cups and top each with half of a peanut butter cup.