Sweetheart Mousse Recipe

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Sweetheart Mousse Recipe
Sweetheart Mousse Recipe photo by Taste of Home
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Sweetheart Mousse Recipe

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3 1 1
Publisher Photo
Field editor Adeline Piscitelli molds refreshing flavor into a pretty Valentine's Day presentation at her Sayreville, New Jersey home.
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 2 packages (3 ounces each) cook-and-serve vanilla pudding mix
  • 5 cups milk, divided
  • 1 package (6 ounces) cherry gelatin
  • 2 packages (8 ounces each) cream cheese, softened
  • Whipped cream and maraschino cherries, optional

Directions

In a saucepan, cook pudding mix and 4 cups milk according to package directions. Remove from the heat. Sprinkle with gelatin and stir until completely dissolved. Cool for 10 minutes.
In a mixing bowl, beat cream cheese and remaining milk until smooth. Gradually add gelatin mixture; mix well. Pour into oiled individual molds. Refrigerate overnight. Unmold; garnish with whipped cream and cherries if desired. Yield: 10-12 servings.
Editor's Note: Recipe may also be prepared in an 8-cup heart-shaped mold.
Originally published as Sweetheart Mousse in Taste of Home February/March 1996, p67

Nutritional Facts

1 each: 247 calories, 12g fat (8g saturated fat), 42mg cholesterol, 218mg sodium, 29g carbohydrate (27g sugars, 0 fiber), 7g protein.

  • 2 packages (3 ounces each) cook-and-serve vanilla pudding mix
  • 5 cups milk, divided
  • 1 package (6 ounces) cherry gelatin
  • 2 packages (8 ounces each) cream cheese, softened
  • Whipped cream and maraschino cherries, optional
  1. In a saucepan, cook pudding mix and 4 cups milk according to package directions. Remove from the heat. Sprinkle with gelatin and stir until completely dissolved. Cool for 10 minutes.
  2. In a mixing bowl, beat cream cheese and remaining milk until smooth. Gradually add gelatin mixture; mix well. Pour into oiled individual molds. Refrigerate overnight. Unmold; garnish with whipped cream and cherries if desired. Yield: 10-12 servings.
Editor's Note: Recipe may also be prepared in an 8-cup heart-shaped mold.
Originally published as Sweetheart Mousse in Taste of Home February/March 1996, p67

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MY REVIEW
Sunloving721 User ID: 7097746 9198
Reviewed Feb. 14, 2013

"Way too sweet for my taste. I thought the jello would make it a little on the tart side. I made them in little plastic heart cups and served them with a raspberry and mint leaf on top. the presentation was nice for a Valentine's day treat."

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