extra pb crunchy mousse + cake scraps = delicious pb and cake shots!! Recipe for crunchy peanut butter mousse is adapted from the cookbook – Gatherings- creative kosher cooking p.236

Ingredients

Almost a whole Richs whipp- whipped

1 cup peanut butter

1 8oz container tofutti cream cheese

1 cup conf sugar

1 tbsp vanilla extract ( I think going forward I would have used vanilla sugar – adding liquid made the mousse a bit looser)

1/2 container peanut brittle ( brand is nuts galore)

Directions

Mix peanut butter and tofutti cream cheese, then add conf sugar and vanilla- lastly add the WHIPPED Richs whipp and brittle

The mousse needs a few hours in the fridge to set well- enjoy!