White Chocolate Mousse

Ingredients:

1 can (14 oz) sweetened condensed milk
1 pkg (3 oz) white chocolate instant pudding
1 cup water
1 1/2 cup whipping cream
1/2 cup red raspberries
6 mint sprigs

Directions:

1. Combine condensed milk, pudding mix and water in a bowl. Mix with electric mixer set at medium until smooth. Chill covered for about 5 minutes.

2. Beat whipping cream in a chilled mixing bowl with an electric mixer set at high speed until stiff peaks form, about 5 minutes.

3. Fold whipped cream into pudding mixture. Spoon into parfait glasses or bowls. Chill covered until serving time.

4. Top each with raspberries and mint sprigs. Serves 6


Some whipped cream hints:
you can keep heavy or whipping cream in the freezer for up to six months. However, be sure there is 1/2 inch of space in top of carton before freezing.
if you're not sure if your whipping cream is still good, whisk in 1/8 tsp of baking soda and taste to see if it has been salvaged.


*Compliments of Easy Everyday Cooking