Peanut Butter and Jelly “Moose”
- One package cream cheese (8 ounces)
- 1 cup confectioners’ sugar
- 1/2 cup creamy peanut butter
- 1/2 cup half-and-half
- 1 cup heavy cream
- 1 cup strawberry jelly
- 8 strawberries, hulled and sliced
Using an electric mixer, whip together the cream cheese, confectioners’ sugar, peanut butter and 1/4 cup of the half-and-half. Have a grown-up helper (GH) slowly pour in the remaining 1/4 cup half-and-half while you continue beating until the mixture is smooth.
In a separate bowl, whip the heavy cream just until it thickens enough to make soft peaks and bumps – too much beating turns it into butter! Using a rubber spatula, gently fold the whipped cream into the peanut butter mixture.
Scrape the jelly into a small bowl and stir it up to make it more spoonable. In parfait or juice glasses, layer one big spoonful of jelly and two big spoonfuls of peanut butter mousse, adding some strawberries wherever you like. Keep going until you reach the tops of your glasses. Refrigerate the parfaits for a couple of hours or until they get cold and firm.