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Ingredients
- 1 small (3.9oz) box of Chocolate Jello Instant pudding & pie filling
- 2 tbsp powdered sugar
- 1/4 tsp Almond extract
- 1 pint Heavy whipping cream
Method
- Pour all ingredients into a mixing bowl and whip on high until very stiff. Be careful not to over whip or cream will get buttery.
- With spatula divide mousse into 4 serving containers. (for a fancier presentation use ramekins, margarita glasses, wide mouth Champaign glasses, etc.)
- Chill in refrigerator until ready to serve.
- Want a frozen dessert instead? Try this, put a scoop of the mousse partially over a few fresh raspberries on a plate then freeze. Remove from freezer no more than 5 minutes before serving.
