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Makes 10 desserts

This wonderful Cookies ‘n’ Creme Mousse Cookie recipe pairs creamy mousse filling with tasty cookies.



Cookies ‘N’ Creme Mousse (recipe below)

1 cup sugar

3/4 cup all-purpose flour

1/4 cup HERSHEY’S Cocoa

4 egg whites

1/2 cup butter or margarine (1 stick), melted



1.Prepare Cookies ‘N’ Creme Mousse (recipe below). Set aside.

2.Heat oven to 400 degrees. Line cookie sheets with parchment paper.

3.Stir together sugar, flour, and cocoa in small bowl. Add egg whites and melted butter; beat until smooth. Drop heaping measuring teaspoon of mixture onto prepared cookie sheet; with back of spoon, spread thinly into 3-inch circles.

4.Bake 4 to 5 minutes or until set. Cool slightly; move parchment paper with baked cookies to wire rack. Cool completely.

5.Assemble individual desserts by placing one cookie on serving plate. Spread top with 1 tablespoon mousse. Continue layering cookies and mousse three more times ending with cookie. Refrigerate until serving time. Top with Sweetened Whipped Cream.



1/4 cup sugar

1 teaspoon unflavored gelatin

1/2 cup milk

36 HERSHEY’S KISSES Brand Cookies ‘n Creme Candies, unwrapped

2 teaspoons vanilla extract

1 cup cold heavy whipping cream (1/2 pt)



1. Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil.

2. Remove from heat. Immediately add HERSHEY’S KISSES candies; stir until melted. Stir in vanilla; cool to room temperature.

3. Beat whipping cream in small bowl until stiff. Gradually add cookies ‘n creme mixture, folding gently just until blended. Cover; refrigerate until ready to use. About 3 cups filling.

Sweetened Whipped Cream: Beat 1/2 cup cold heavy whipping cream, 1 tablespoon powdered sugar and 1/2 teaspoon vanilla extract in medium bowl until stiff. Refrigerate until ready to serve. About 1 cup whipped cream.


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