Cookie Butter Mousse–a Cool Summer Dessert

I am having fun finding recipes that us the gluten-free cookie butter that I posted about on July 21.  Recipes are all over the internet and having the gluten-free spread already in my refrigerator inspires me to use it!  I hope you are doing this too.  If you find a recipe you especially like, share it with me.  You could be a guest post on the blog.  I’d love that!

Yesterday’s recipe, while not hard, was long with lots of planning and execution to make it work.  This one is simple.  Even a child could do it.  I hope you are bringing in the kids to help in the kitchen.  Once they are involved in the preparation, they may understand the gluten-free kitchen concept.   Everyone ends up in my kitchen, kids or adults alike, and they all get put to work.  I think it enhances the fun.  Here is a fun recipe that can be made just after lunch for dinner.  And the kids can help!  Enjoy!

Cookie Butter Mousse
  • 4oz cream cheese (half a package)
  • ½ cup cookie butter spread (recipe posted July 21)
  • 1 tablespoon milk or cream
  • 1 cup powdered sugar
  • 8oz Cool Whip (1 container not frozen)
  • crushed Speculaas cookies or chopped almonds
  1. In the bowl of a mixer combine cream cheese, cookie butter spread and milk until smooth.
  2. Slowly beat in powdered sugar, then fold in the Cool Whip.
  3. Spoon into 6 small dishes. Chill for at least 3 hours. Just before serving, garnish with cookie crumbs or almonds, if desired.