This is a sponsored post. All opinions are my own. #ToraniCookiesandCream

Hey, guys! Do you like cookies & cream? Do you like cheesecake? If you answered yes & yes, then I've got a decadent new dessert for you: Cookies & Cream Whipped Cheesecake Mousse! It's mounds of cookies & cream + cheesecake-flavored quick-mousse and fluffy whipped cream sandwiched between layers of crunchy cookie crumbles. It's an easy, 5-ingredient recipe you can whip up for the family in no time!

I love mixing textures and the creaminess of the whipped cream + cookies and cream-flavored cheesecake mousse with the crunchiness of cookies is a winner in my book.

This recipe makes 4 huge dessert cups or 6 regular-sized servings. I've gone over the top here for the photos, but for a family dinner, I would definitely go with 6 smaller servings. You could also up the texture factor by stirring crumbled cookies into the finished mousse as well.

Cookies & Cream Whipped Cheesecake Mousse
Source: Southern Mom Loves
Makes: 4 large or 6 small desserts
Ingredients:

• 14 -18 chocolate sandwich cookies, divided (depending on # of servings)
• 2 Tablespoons of Torani Cookies & Cream Sauce
• 1 (3.4 oz.) box of cheesecake instant pudding mix (sugar-free or regular)
• 1-1/4 cup milk
• 2 (8 oz.) containers of whipped topping

Directions:

1. Crush 2 chocolate sandwich cookies per glass by placing them in a gallon ziplock bag, sealing it, and using a weighted object, like a rolling pin or heavy can, to crush them.


2. Spoon equally (about 2 heaping Tablespoons) into each individual glass. Save your bag to crush more cookies for the crumbled topping.


3. In a large bowl with a hand mixer or in a stand mixer, beat the Torani sauce, pudding mix, and milk until well combined.


4. Gently fold in the first 8 oz. container of whipped topping.


5. Either spoon the cheesecake mixture into the glasses OR scoop the cheesecake mousse into a piping bag with a large tip (or into a gallon ziplock bag with one corner cut off). Twist the top to close and pipe into each glass on top of the crushed cookies until about 1/2 to 2/3 full. The mixture will firm up more once refrigerated.


6. Either spoon the whipped cream onto the mousse up to the level of the glass rim OR scoop the second 8 oz. container of whipped topping into another piping bag (or into a gallon ziplock bag with one corner cut off), and pipe on top of the mousse to your preference.


7. Crush another 2-3 cookies and garnish each mousse glass with a whole chocolate cookie and sprinkle with some of the crushed cookies.


8. Refrigerate until ready to serve!