Ingredients

Hershey's Cookies 'n' Creme Bar (7 ounce) or 21 Hershey's Cookies 'n' Creme Nuggets
1 cup miniature marshmallows
2 cups (1 pint) cold whipping cream, divided
3 tablespoons powdered sugar

Directions

Remove wrappers from candy; cut into pieces.

In small saucepan, stir together marshmallows and 1/2 cup whipping cream. Cook over medium heat, stirring constantly, until marshmallows are melted. Remove from heat; stir in candy pieces. Stir until melted; transfer to large bowl. Cool completely.

In small bowl, beat remaining 1 1/2 cups whipping cream and powdered sugar until stiff. Gradually fold into cooled candy mixture. Spoon into individual dessert dishes. Cover; refrigerate until ready to serve. Refrigerate leftover mousse. Makes eight 1/2-cup servings.