Mousse in a Minute

Three ingredients, five minutes, and you’ve got a light, airy mousse that kids and adults both go for.

Instant pudding mix gets whisked with less milk than the package calls for, which makes it thicker and more concentrated. Folding in thawed Cool Whip lightens the dense pudding into something closer to a real mousse: creamy, fluffy, and smooth. Spoon it into individual dishes and top with an extra dollop of whipped topping.

The beauty here is the flexibility. Chocolate, vanilla, butterscotch, pistachio, banana, lemon... any Jello instant pudding flavor works. You can make a different version every time without changing the technique.

Chef Tips

• Use less milk than the box directions suggest. The reduced liquid gives the mousse enough body to hold its shape instead of being soupy.
• Fold the Cool Whip in gently with a spatula. Stirring vigorously deflates the air and you end up with thick pudding instead of mousse.
• Thaw the Cool Whip fully before folding. Frozen chunks don’t incorporate smoothly.
• Chill for at least 15 minutes before serving for the best texture.

Variations

• Layer the mousse with crushed cookies or graham cracker crumbs in a parfait glass.
• Use chocolate pudding mix and fold in mini chocolate chips for a double chocolate version.
• Top with fresh berries or sliced bananas to match the pudding flavor.