This Chocolate Mousse Pie In A Jar is a recipe that was created specially for a good friend of mine, Jeri Walker-Becket from What Do I Know? She has been having a rough go it lately, so this is my gift to her.
This Chocolate Mousse Pie In A Jar really is a fun recipe. The basis of this creation is from Kraft Foods, however, the rest of this recipe is my own creation.
Chocolate Mousse Pie In A Jar
- 15 to 20 Oreo cookies, crushed
- 1 3.9oz. Package of JELL-O Chocolate Instant Pudding
- 1-1/4 cups cold whole milk
- 1/4 cup Crème De Cocoa
- 3 cups COOL WHIP Whipped Topping, thawed (reserve 1 cup for topping)
- 6 8oz. Wide mouth canning jars
Place 2 to 3 tablespoons of crushed Oreo cookies into the bottom of each jar and tap down the crumbs with a spoon to form a crust and set the jars aside. Whisk the pudding mix, milk and Crème De Cocoa in medium bowl for about 2 minutes. With a wooden spoon, fold 2 cups of Cool Whip, 1 cup at a time into the pudding mixture until it’s combined. Spoon or pipe the mousse into the prepared jars. Top or pipe on remaining Cool Whip (sprinkle leftover Oreo Cookie crumbs if desired). Refrigerate for at least 20 minutes.
Notes: Don’t even consider using Sugar Free/Fat Free instant pudding. It does not work. If you prefer not to use a Liqueur, add 1/4 of milk in its place. You could substitute the Crème de Cocoa for Crème De Mint for a mint chocolate pie or Baily’s Irish Crème, Kahlua; any type of liqueur you desire. So be creative and have some fun. The amount of cool whip you use to top the pies is up to you. You may use whipped cream as a topping in the place of Cool Whip. It’s just as good.
As you can tell this is a super simple recipe. It looks so pretty and it’s as delicious as it looks when it’s all said and done. I know my helper and taste tester thought so too on all counts.
Time to eat…