Lemon Cheesecake Mousse
- 1 graham cracker crust
- 8oz cream cheese
- 1 can sweetened condensed milk
- 1 tsp vanilla
- 1/3 cup lemon juice
- 8oz cool whip
Use a hand mixer to smooth the cream cheese; add milk and vanilla and beat until smooth. Add lemon juice and beat until smooth. Add cool whip and beat just until combined (do not over beat or the cool whip will get runny). Pour into graham cracker crust and let set in the refrigerator for at least 3 hours.
I created this next tantalizing treat a couple of weeks ago. Again we had two items that needed to be used up...is that how all of my new creations are made? It could be. This time the two items were a devil's food cake mix that was past its expiration date and a can of coconut milk that Jaime ripped the label off of. The result was a succulent better-than-whatever style chocolate coconut cupcake with Nutella frosting. If I could change one thing about what I did, it would be to make it in cake form instead of cupcakes. There are other issues, such as it's overly intense richness and the stiffness of the frosting...but I'll leave that up to you to experiment with.
Coconut Nutella Cupcakes
- 1 box Devil's Food cake mix
- 1 can sweetened condensed milk
- 1 can coconut milk
- butter
- powdered sugar
- Nutella
- strawberries, or other garnish
Make cake mix according to package directions and add 1/2 can of coconut milk to batter before baking. Let cake cool and then poke holes in it as you do when making 'better-than-whatever' cake (for cupcakes I used a chopstick for smaller holes). Combine the rest of the coconut milk with sweetened condensed milk and pour into holes. Make Nutella frosting by creaming butter, adding powdered sugar and then adding Nutella. Enjoy!
Tell me what you think, what you'd do differently, or if you do make them, how they turn out!
