- 2 cups of Cap’n Crunch Cereal
- 4 cups of Heavy Cream
- 2 tablespoons of sugar
- 1 tablespoon of vanilla extract
- 2 tablespoons of chocolate chips
- 1 strawberry
- Combine cereal and cream inside of a mixing bowl and refrigerate for 24 hours.
- Then remove and let steep at room temperature for 25 minutes.
- Add in sugar and vanilla until mousse consistency forms.
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Brought to you by: New Mexico Living, segment paid by Hotel Andaluz