Salted Caramel Mousse Cups

Step 1

Mix flour, almond flour, brown sugar and butter in a bowl. Use you fingers to mix everything together until it’s crumbly. Spread on a parchment or foil lined baking sheet and bake until it starts to brown. Cool on a wire rack. Crumble mixture with fingers and divide between 3 small glasses.

Step 2

In a standing mixer, beat cream cheese and caramel. Add tub of Cool Whip and vanilla and mix until incorporated. Place mousse into a piping bag, and pipe mousse into the glasses on top of the streusel. Refrigerate for 4-6 hours or overnight.When ready to serve, top with 1 tbsp of caramel on each glass and a dollop of whipped cream.