Peanut Butter Mousse

8 ozs. cream cheese, softened
2/3 cup creamy peanut butter
2-1/4 cups unsifted confectioners' sugar
1/2 cup half and half
1 cup heavy cream

Chill a medium bowl in refrigerator or freezer for at least 15 to 20
minutes. Meanwhile, in large bowl, combine softened cream cheese, peanut
butter, and confectioners' sugar. Add about half of the light cream.
Starting mixer on low speed, combine these ingredients thoroughly,
gradually increasing speed to high (medium if you're using a stand
mixer). Mixture will be thick. Scrape bowl and beater(s) with rubber
spatula. Gradually add remaining light cream, beating at low speed to
incorporate, then at high speed (medium speed for a stand mixer) to blend
thoroughly. Scrape off beater(s), but do not bother to wash them.

In chilled medium bowl, beat heavy cream at high speed until just before
stiff peak stage. All at once, add to peanut butter mixture. With rubber
spatula, quickly but gently and thoroughly fold the two together only
until they are combined.

Cover tightly with plastic wrap and freeze 6 hrs.

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