I first made this recipe from Family Circle Magazine in 1986 as a small pie. The recipe at that time was doubled and placed in an 8-inch baked pie shell. I noted in my dessert recipe binder: “12/23/86 – Shannon loved this.”
Daughter Shannon was 16 years old then and loved rich desserts. Now, she tries to avoid the extra fat and calories of pie crust, so I used the adapted recipe below and made four servings of light, refreshing mousse. Using low fat cream cheese and whipped topping along with non-fat condensed milk helps trim it down a bit, too.
MIST MINT MOUSSE
- 4 oz cream cheese, softened
- ½ cup sweetened condensed milk (not evaporated)*
- 1/2 tsp mint extract
- One drop green food coloring
- 1 cup frozen whipped topping, thawed
- 1/3 cup Andes chocolate mint baking chips
*Save remaining milk in a covered jar and freeze for future use
4 dessert dishes
In a medium bowl, whisk together the cream cheese and condensed milk. Whisk in mint extract and food coloring.
Stir in whipped topping and Andes chocolate mint chips.