Ingredients
Scale
- 8 shortbread cookies (crushed)
- 2 T. hot water
- 3 T. Hills Bros. french vanilla cappuccino mix
- 1 brick (8 oz. cream cheese, room temperature)
- 1/3 cup granulated sugar
- 1 cup heavy cream (whipped)
Instructions
- Add the shortbread cookies into a storage bag and crush with a rolling pin. You can use a food processor as well.
- In a small bowl, stir together hot water and french vanilla cappuccino mix until smooth. Set aside.
- In a large bowl, cream together cream cheese and sugar with a hand mixer until smooth.
- Add the cappuccino mixture into the cream cheese and beat until incorporated. Using a spatula and scrape down the sides and bottom of the bowl.
- In a separate bowl, beat the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until incorporated.
- Add the cappuccino mousse into a large storage bag or disposable piping bag. Cut the corner out of the bag.
- In four 1 cup jars, add in 2 tablespoons of shortbread crumbs.
- With some heavy pressure, pipe the mousse on top of the shortbread. Give the jar a few taps to even out the mousse.
- Repeat the layers of shortbread crumbs and mousse. Finish with another layer of shortbread crumbs.
- Store in the fridge or cooler with an ice pack until ready to serve.
- Prep Time: 10 minutes
- Category: Dessert