Peanut Butter Mousse

I love peanut butter and I love mousse, so when I found this recipe in the new Chic cookbook I was soo excited to try it.  I've made it twice and each time people can't get enough of it.  The second time I made it, I made a double batch and put them into chocolate mold cups with cut-up strawberries on top and a chocolate syrup (I used nestle - it's pareve) drizzle underneath and once those were finished, my guests asked if there was more mousse - I ended up bringing out the 2nd batch and people ate it plain.  It's SOO good and soo easy.  For the pareve cream cheese you can use Tofutti brand or Trader Joe's makes a pareve cream cheese which is very good and cheaper.

Peanut Butter Mousse

1 cup peanut butter

4 oz (1/2 cup) non-dairy whip topping

1/2 cup coconut (or soy or almond) milk

3/4 cup confectioners' sugar

1 container (8 oz) non-dairy cream cheese

1/2 tbsp. vanilla extract (not necessary if you don't have it, I didn't use it the 2nd time I made this recipe)

1. In the bowl of an electric mixer or with a hand mixer, beat the peanut butter, whip topping, coconut (or soy or almond) milk, confectioners' sugar, pareve cream cheese, and vanilla.

2.  Whip the mixture for about 5 minutes until it begins to stiffen.

3.  Refrigerate until ready to serve.

Enjoy!!