hey guys today I'm going to be making a recipe I'm gonna be extricated to work for a holiday dinner kind of thing it's a dessert meal or dessert like a pie or mousse this is called a bit scoff mousse and I'm actually going to put it in the original recipe called to put in a little tart pans like six little graham cracker tart pans I'm just gonna actually use a full size pie crust I think it'll fill that I'm perfect with them we shall see it never made this before I got this recipe for in Katrina's kitchen calm big cake the link down below for that she's got a couple of his biscuit recipes and we we like it but it's something we would use like all the time of eating it on sandwiches or something so we're trying to find uses for just be honest we are not using biscuit though we're using the Trader Joe's cookie butter which actually takes better I think than the biscuit what I think you did too you thought so and anger also agreed that he liked this one there too so you need a half a cup of the bisque off or cookie butter or whatever you want to use you need four ounces of cream cheese and this actually left over from another recipe so we have four ounces of cream cheese there 1 tablespoon of milk or heavy cream I had heavy cream left over from a recipe so I will not use it you need 1 cup of powdered sugar and then you need a 1/8 ounce tub yeah 8 ounce tub of whipped topping of some kind of cool whip whatever it is so the first thing I'm gonna do I've already got my cookie butter and my powdered sugar measured out so I'm gonna go ahead and add the cream cheese and this is my mixing balm I did it my mixer and this has been sitting out it's a it's just to soften it up a little bit so it won't be hard as a brick it will actually mix in pretty good I love the smell of cream cheese some people part thing that's nasty I love it I can literally just pick it up myself okay you need that and you need your your cookie butter or you're pissed off whatever you're using and it's definitely thick so I'm sure I'll have to use my spatula and push this down a few times wallets while it's mixing and then you want your tablespoon of cream you can also use milk but since I had cream why not go ahead and make it as fattening as you possibly can right go ahead and use the good stuff so I'm gonna move this over to my mixer and I'm gonna mix this up but I'll be right back I just want to wash my hands real quick okay I just moved everything over here we've got a powder sugar my whipped cream I got my spatula because I'm not sure I'm gonna have to scrape this down a little bit but you're actually gonna mix this until it's smooth not good turn up I'm just gonna scrape it down make sure it all gets mixed up cause you can see there's some cream cheese and stuff right there oh yeah it's good goodness me I think the Tammi was worried that maybe the Trader Joe's was a little thicker than the the best golfers because she actually has used it on crackers and stuff and if it does tend to be too thick I think I can put a little bit more cream into it but I don't think it's going to be I think it's going to be Dancy end up being okay because it's pretty smooth here and then I'm going to put putting whipped cream in there the bad thing is I'm also putting powdered sugar in there so I don't know how thick that's gonna get pretty smooth you can see it's pretty much well mixed up so what I'm gonna do now is I'm gonna add the power sugar but you're supposed to slowly mix it in so what I'm gonna do is just add a little bit at a time because if you don't it'll just pop out not a big puff ball it does smell really good Tang said it smoothly a grand partner which is or even smells like a gingerbread kind of cookie something and this is going to make probably almost a dough-like consistency what is not puffing that I'm okay now go slow enough to where it's not shouldn't make up should make a huge mess and I'm gonna turn it up it'll sling yeah it's turning into like almost like a town it's gonna pull up on it yeah my scraping off the batter to the beater the matter let's skirt the batter off the beater just to make sure it all gets mixed I think it's pretty good though it looks good to me okay we did one more more time just a few more seconds now my whipped cream and you fold it in I'm gonna put a little bit in there just to thin it out so that's just my personal what I'm gonna do it did the recipe didn't say any that it just said to fold it in and I put a mixer on low enough and it should fold pretty good actually we just laid it out this morning but it's fun I think it'll be good I want to put like 1/3 of it I'm putting it on slow I'm not gonna hand fold he'll have the smoker don't you know vanilla vanilla cream flavor now it's gonna be gross in these vans okay so I'm gonna let this mix on slow for a little while and I'm gonna wash my hands I'm gonna fold the rest of it by hand assuming I can get this off here without making tea total mass yeah that sound thicker than I thought it would have you I'm also gonna go ahead and open my pie crust it's just a graham cracker crust you need any graham cracker crust to be if you want chocolate you could probably get an Oreo pie crust if you more than that it said a graham cracker crust so that's what I got oh yeah that's good and creamy I'll just worry about it like I said I was weirded out of being too thick I think it's gonna be just right and you refrigerate this once you get into the pie crust you refrigerate it for at least three hours so so to have plenty of time to firm up and I don't know it's a mousse I don't know if they were really good firm one almost usually doesn't get firm doesn't like a car got thinner boom I lose sometimes a thick pudding you know we'll see marshmallow it sticky okay like I said I'm just gonna kind of get the stuff off the bottom you can see yeah it's stuck on the bottom I'm just gonna scrape it really good and hand mix it you know if I have any grandma if you have graham cracker crust crumbs you could take this and sprinkle on top too I'm going to look and see when we get down I don't know if we have any or not but that's what I'm gonna do to kind of decorate it if we do have some it's pretty thick Amy's waiting to trial bottom okay now I'm just gonna put it in my crust you are you not gonna fill it up anymore oh he loves it when she that's unbelievable Ezreal to go you should have bought double four oh that is so bad bring me very rich I'm gonna see if we have any bank record can you imagine having your own little pie you're a little mini pie to yourself where you know that you get the whole yeah and that's the recipe called for those six of those six of them they were grant packer across but the rule tarp yeah I have them in the Viking yeah and this is again not requires but I'm just gonna sprinkle a little bit I'm it's probably good right there just to get a little bit of color a little bit of texture on the top and then what we do we always take this all take the little rubbery things the rubber cement and a lot people sell it you'll say I'm never thought to do that before flip it over and lay it right on top and then Bend these in around a little bit and you got a cover for your pile then you won't have to worry about things touching and stuff so again this is going to go in the refrigerator for three hours at least three hours before you serve it it'll keep I'm taking mine tomorrow so for lunch tomorrow so it should be perfectly fine for them so hopefully enjoyed this I made follow up tomorrow with actually huh when it's been refrigerated and stuff and with a picture I'll try to get a picture of if I can it's so busy at these holiday things you notice never know so thanks for watching and talk to you like you