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Banana Split Mousse

Banana Split Mousse

Reva Alexander-Hawk is making a delicious dessert with colorful toppings!
Ingredients for Strawberry Mock Mousse
  • 1 pint heavy cream, well chilled
  • 1 3.3 box of strawberry instant pudding mix
  • 1/2 tsp vanilla
  • 6 strawberries, wash dried and chopped or a 1/4 good quality strawberry preserve can be added
Ingredients for Vanilla Mock Mousse
  • 1 pint of heavy cream, well chilled
  • 1 3.3 box of Vanilla instant pudding
  • 1/2 tsp vanilla extract
Ingredients for Chocolate Mock Mousse
  • 1 pint heavy cream, well chilled
  • 1 3.3oz box of chocolate instant pudding
  • 1/2 tsp vanilla extract
Ingredients for Enhancements
  • Chocolate Ganache
  • 1 cup of cream
  • 12oz chocolate
Optional Toppings
  • Pineapple topping
  • Crushed Oreo cookie crumbs
  • Strawberry topping
  • Fresh bananas
  • Nut topping mix
  • Sprinkles
  • Maraschino cherry

Directions for Strawberry Mock Mousse

1. In the bowl of a stand mixer add heavy cream, pudding mix and vanilla.
2. Using a whisk attachment, whip on low for about one minute or until it is incorporated. Turn on to medium high speed until well whipped.
3. Fold strawberries into mock mousse pipe or scoop into serving dish
4. Let set up in fridge

Directions for Vanilla Mock Mousse

1. In the bowl of a stand mixer add heavy cream, pudding mix and vanilla.
2. Using a whisk attachment, whip on low for about one minute or until it is incorporated. Turn on to medium high speed until well whipped.
3. Pipe or scoop into serving dish
4. Let set up in fridge

Directions for Chocolate Mock Mousse

1. In the bowl of a stand mixer add heavy cream, pudding mix and vanilla.
2. Using a whisk attachment, whip on low for about one minute or until it is incorporated. Turn on to medium high speed until well whipped.
3. Pipe or scoop into serving dish
4. Let set up in fridge

*banana mock mousse can replace the vanilla just sub banana instant pudding
*sugar free pudding mix can be used as a substitute along with a sugar free fudge topping

Directions for Enhancements

1. Remove from heat and stir in the chocolate until it is melted completely
2. Ganache can be stored at room temperature for 3-5 days or in the refrigerator for up to two weeks can be frozen for up to three months. Fudge topping can be used as a substitute

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