With your electric mixer beat the cream cheese and powdered sugar
together until smooth, about 30 seconds. Carefully stir in your Cool
Whip. When combined fold in your chopped strawberries.
Place bowl in refrigerator to chill for 2 hours.
Meanwhile, preheat oven to 350 ° and spray mini muffin pan with
cooking spray. Place 1½ teaspoons of cookie dough into each
muffin tin.
Bake for 8 minutes until they are just starting to golden.
Remove from oven and immediately sprinkle 4-5 white chocolate
chips in each cup. The heat from the cookies will melt them. As
soon as the chips are soft spread carefully in the bottom of the
cookie cup.
Release the cookies from the muffin tin by loosening with a knife.
Let cool on a wire rack until ready to fill.
When ready to fill the cups, use either a spoon or a piping bag (or
ziplock) and fill each with about one teaspoon of mousse.
Garnish with a strawberry slice, if desired.
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