Strawberry Shortcake Mousse Cups
Ingredients
- 1 (8-oz) block cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Pinch of ground cinnamon
- 1 (8-oz) carton frozen whipped topping, thawed
- 1 (16-oz) frozen pound cake, thawed and cubed
- 1 pint strawberries, chopped
Instructions
- Beat cream cheese at medium speed with an electric mixer until smooth. Add powdered sugar, vanilla, and cinnamon; mix well. Fold in whipped topping until blended.
- Place about ¼ cup pound cake in each of 8 glasses. Top with strawberries.
- Pipe or spoon filling onto strawberries. Top with more cake cubes and strawberries.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
473
|
473
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 18 | 18 |
| Protein (g) | 6 | 6 |
| Carb (g) | 54 | 54 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 246 | 246 |
| T. Sugs (g) | 40 | 40 |
| A. Sugs (g) | 35 | 35 |
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