Royal® Lemon Pina Colada Mousse
Ingredients
Measure
Directions
pre-baked pie/pastry shells
3, 9-inch

Using Pie Shells (makes 24 servings)

  1. Pour milk into mixing bowl.
  2. Stir in rum extract.
  3. Pour contents of Royal Lemon Mousse Mix into bowl.
  4. Mix on medium speed approximately 30 seconds. Scrape down sides of bowl. Continue mixing on high speed for an additional 2 to 3 minutes or until stiff peaks form. DO NOT OVERBEAT.
  5. Spoon 3-1/3 cups Mousse filling into each prepared pie shell.
  6. Garnish each pie with 2 cups prepared whipped topping and 1/4 cup chopped nuts.
  7. Refrigerate at least one hour prior to serving.
cold milk** 3 cups
rum extract 1 tablespoon
Royal Lemon Mousse Mix
 1 bag
drained crushed pineapple 2 cups
toasted coconut 1 cup
chopped nuts, divided 1 3/4 cups
prepared whipped topping 6 cups
**Although using whole milk yields a richer product, low fat or skim milk can be successfully substituted.

 

 

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Using Parfait Glasses (makes 10 servings)

  1. Follow directions above for steps 1-5.
  2. Spoon 1 cup Mousse filling into 10 parfait glasses.
  3. Garnish with whipped topping and remaining chopped nuts.
  4. Refrigerate at least one hour prior to serving.