Orange Cream Mousse Cookie Cups

1. 1

   MAKE COOKIE CRUSTS

2. 2

   Combine oreo crumbs and butter in a large bowl, mix well.

3. 3

   Press about a tablespoon or so into each mini muffin cup, press crumbs in bottom and up sides of liners.

4. 4

   Bake in a 350 oven 5 minutes, cool.

5. 5

   MAKE ORANGE MOUSSE FILLING

6. 6

   Heat 1cup orange juice to boiling, add jello and dissolve for 2 minutes.

7. 7

   Add remaining 1 cup chilled orange juice.

8. 8

   Chill in refigerator until starting to thicken, about 1 hour.

9. 9

   Meanwhile in a chilled bowl beat cream until peaks form, add vanilla extract.Fold cream into orange mixture.

10. 10

    Chill again until mixture mounds slightly.Fill cookie cups with mousse.Chill 6 hours or overnight.

11. 11

    With a sharp knife gently remove cups and peel off paper liners.

12. 12

    Garnish with orange sprinkles and chocolate shaving.

13. 13

    Store in refigerator

14. 14

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.