Strawberry Cheesecake Mousse
3 cups vanilla wafers
16 oz cool whip
1 (11.1 oz) No Bake Cheesecake (see pic below)
4 (6oz) strawberry/banana yogurts
16 oz strawberries
Take 2 cups of the vanilla wafers and crush with a rolling pic. (I personally don’t crush them all the way, I like to bite into small pieces of the wafers.) Mix the wafers with the graham crackers from the box. Once mixed divide the crumbs amongst all of the cups.
In a medium bowl combine the yogurts and filling mix from the box. Beat on medium speed for about 1 minute. (Note-if you cannot find strawberry/banana yogurt, just strawberry will work too.)
Add the cool whip to the yogurt and on low speed mix just until everything combined.
Take about 6 strawberries and set aside for décor. (I had 12 (16oz) cups so I took 6 strawberries and used half a strawberry for each cup). Chop the rest of the strawberries into small pieces. Add to the bowl and mix again.
Divide the filling amongst all the cups. (When doing this for a party I cut an opening in a corner of the Ziploc bag and pipe it that way or a spoon can be used if cups don’t necessarily need to be “cute”.)
Crush the remaining cup of vanilla wafers. Sprinkle atop the filling. Refrigerate for at least a half hour. If you are in a rush and don’t have time just place them in the freezer for about 10 minutes.
Slice the strawberries and add atop the filling.