Peanut Butter Mousse

This makes a TON!! I use some of it as a cake filling and save the rest. Not to worry- it is great on a spoon. It is totally and completely evil.

1 18-ounce jar creamy peanut butter (2 cups)
2 8-ounce packages cream cheese, room temperature
2 cups powdered sugar
2 tablespoons vanilla extract
2 cups chilled whipping cream

Bring cream cheese to room temp.
Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended. Using clean dry beaters, beat 2 cups whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions.


  1. Well, I don't know if it's the recipe or you that's totally evil for posting this...:D

  2. Who's drooling like Homer Simpson now? That's right--I am.

  3. You can freeze the leftovers on this. I have done that and then just thaw and use on another cake.

  4. I also forgot to mention that I have used this as a pie filling.