Lime Mousse Brownie Dessert Recipes

Steps:

• In a large bowl, beat cream until it begins to thicken. Add the sugar, lime juice, zest and vanilla; beat until stiff peaks form. Spoon into dessert dishes. Garnish with lime and mint if desired.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
• In 1-quart saucepan, heat 1/2 cup whipping cream and the chocolate chips over medium-low heat, stirring constantly, until chocolate is melted and mixture is smooth; cool 5 minutes.
• In medium bowl, beat 2 eggs and the sugar with electric mixer on medium speed until foamy, about 1 minute. On low speed, beat in cream-chocolate mixture until blended. Pour evenly over batter.
• Bake 30 to 34 minutes, or until topping is set and toothpick inserted in center comes out almost clean. Cool completely on cooling rack, about 2 hours. Refrigerate 1 hour or until chilled. Cut into 4 rows by 4 rows. Sprinkle cocoa on top and serve with whipped cream. Store loosely covered in refrigerator.

Steps:

• For crust:
• Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.
• For filling:
• Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, salt and baking powder; add to creamed mixture just until moistened. Fold in nuts. , Transfer to a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 20-25 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread over brownies. , In a large bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Spread over filling. Refrigerate 1 hour or until serving. , Cut into squares; garnish with whipped topping and nuts.