How to Make Appetizing Orange Cream Mousse Cookie Cups

Orange Cream Mousse Cookie Cups. A dreamy Orange Creamsicle Mousse that is easy to put together and always a crowd pleaser! These little dessert cups are light and fresh and absolutely perfect for summer! Orange Cookie Cups, thick cookie cups are crispy on the outside, soft and buttery on the inside and stuffed with Orange Cream Cheese Frosting.

In a large bowl, combine cream cheese and confectioners' sugar. Beat at medium speed with an electric mixer until smooth. Add sour cream, cream, and orange zest. You can have Orange Cream Mousse Cookie Cups using 7 ingredients and 7 steps. Here is how you cook that.

Ingredients of Orange Cream Mousse Cookie Cups

1. It's 4 cup of finely crushed oreo cookies, about 2 regular sized packages or 60 to 65 cookies, crush whole cookie, filling and all..
2. Prepare 5 tbsp of melted butter.
3. It's 36 of mini muffin tins with paper liners in each cup.
4. You need 2 cup of fresh orange juice.
5. It's 1 of 3 ounce box orange jello.
6. Prepare 1 cup of heavy whipping cream.
7. You need 1 tsp of vanilla extract.

Cook and stir over medium heat until dissolved. In small bowl, beat cream cheese, powdered sugar and orange peel with electric mixer on medium speed until smooth and fluffy. The Best Oreo Cookie Dessert Cups Recipes on Yummly Chocolate Cheesecake Dessert Cups, Easy Dessert Cups For Kids, Oreo Cookie Balls - Thanksgiving Turkey.

Orange Cream Mousse Cookie Cups instructions

1. MAKE COOKIE CRUSTS.
2. Combine oreo crumbs and butter in a large bowl, mix well. Press about a tablespoon or so into each mini muffin cup, press crumbs in bottom and up sides of liners. Bake in a 350 oven 5 minutes, cool..
3. MAKE ORANGE MOUSSE FILLING.
4. Heat 1cup orange juice to boiling, add jello and dissolve for 2 minutes. Add remaining 1 cup chilled orange juice. Chill in refigerator until starting to thicken, about 1 hour..
5. Meanwhile in a chilled bowl beat cream until peaks form, add vanilla extract.Fold cream into orange mixture. Chill again until mixture mounds slightly.Fill cookie cups with mousse.Chill 6 hours or overnight..
6. With a sharp knife gently remove cups and peel off paper liners. Garnish with orange sprinkles and chocolate shaving. Store in refigerator.
7. NOTE; If you want larger cups they can be made the same way in regular muffin paper lined muffin tins, it will make about 17 of them..

Whisk in the orange zest and butter until combined. I am crazy for cookie cups. Chocolate, banana, fruit filled, cheesecake, snickerdoodle, the possibilities are endless. My first obsession started with cream pie cookie cups which had a cookie crust (similar to a pie), then a cookie cup, a mousse filling and then some sort of topping like whipped cream. With mixer on low pour the hot cream into the egg mixture slowly until combined.