Recipe: Appetizing Orange Cream Mousse Cookie Cups

Orange Cream Mousse Cookie Cups. A dreamy Orange Creamsicle Mousse that is easy to put together and always a crowd pleaser! These little dessert cups are light and fresh and absolutely perfect for summer! 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.

Cook and stir over medium heat until dissolved. In small bowl, beat cream cheese, powdered sugar and orange peel with electric mixer on medium speed until smooth and fluffy. Gently fold whipped cream into lemon curd. You can cook Orange Cream Mousse Cookie Cups using 7 ingredients and 7 steps. Here is how you achieve that.

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. Prepare 5 tbsp of melted butter.
3. Prepare 36 of mini muffin tins with paper liners in each cup.
4. Prepare 2 cup of fresh orange juice.
5. You need 1 of 3 ounce box orange jello.
6. Prepare 1 cup of heavy whipping cream.
7. It's 1 tsp of vanilla extract.

Sprinkle with lemon, orange, and/or lime zest. Chocolate, banana, fruit filled, cheesecake, snickerdoodle, the possibilities are endless. My first obsession started with cream pie cookie cups which had a cookie crust (similar to a pie), then a cookie cup, a mousse filling and then some sort of topping like whipped cream. With mixer on low pour the hot cream into the egg mixture slowly until combined.

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..

Next, add the egg/cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Beat the remaining cream cheese, sugar, and vanilla until creamy. Spoon on top of the cooled cheesecake and spread out evenly. The Best Oreo Cookies And Cream Mousse Recipes on Yummly Frozen Irish Cream Mousse Cake, Banana And Oreo Mousse/ice Cream, Peanut Butter Chocolate Mousse Pie..