Egg Nog Mousse with Gingersnap Crumbles
Are you guys ready for Christmas? I think I am……I’m flying to Ottawa with the munchkin today so I’ll let you know once I’m there and settled. I have most of my shopping done. Just stocking stuffers left!
With the holidays just a few days away, the crazier life gets! Just the excitement felt in the air is enough to get me all jittery and excited. So, this recipe goes right along with Christmas traditions! I’ve always grown up with Egg Nog at Christmas time. It’s just what you do. We all don’t necessarily like it, but it’s just impossible to not buy it when the stores start having it on their shelves! To be honest, I think egg nog is too strong. It’s definitely not at the top of my list. However, this Egg Nog Mousse I made the other day is definitely near the top, edging out other traditional desserts like fruitcake! (Sorry fruitcake! You just don’t taste nearly as good….)
Seriously though, this stuff is the bomb dot com. I couldn’t get enough of it. I had a huge bowl of this Egg Nog Mousse in my fridge and I kept taking a spoonful here, a small bowl there until it was half gone! And then I realized I still needed to take photos! Oops. Luckily I did have a little left. What can I say? I’m addicted to food. It’s a problem.
Also, this Mousse is ridiculously easy to make. And, it’s not REAL mousse in the traditional sense…..it’s fake mousse– made with instant vanilla pudding and cool whip. Seriously, a child could make this in 5 minutes flat. Perfect for the holidays! I piped mine into some wine glasses to make it look a little more fancy and then topped it with some ground gingersnap cookies for a nice contrasting texture. The result is a pleasantly delicious creamy dessert that is not too egg noggy–PROMISE! So, happy holidays in advance!
Egg Nog Mousse
yield: 6 large servings
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1-5.1 oz. box Instant Vanilla Pudding (the larger box)
1 1/2 cups Egg Nog (I used the light version)
1/2 cup Milk
4 oz. Cool Whip (half a container)
1/4 cup Gingersnap Cookies, crumbled
Mix egg nog and milk together into a large bowl. Whisk in vanilla pudding until well incorporated and continue to mix for 1 to 2 minutes. Set aside to thicken. Fold in cool whip and refrigerate until ready to serve. Pipe or spoon mousse into small bowls or glasses and top with crumbled gingersnap cookies if desired.