Step 1

Place the cookies in a ziplock bag and use a rolling pin to crush the cookies until fine. You can also place the cookies into a food processor on medium speed until you have fine crumbs.

Step 2

Reserve 3 tablespoons of crumbs for the topping and transfer the remaining cookie crumbs to six individual parfait glasses or dessert cups.

Step 3

In a medium-size bowl, add the room-temperature cream cheese, peanut butter, powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed for 2-3 minutes. Set aside.

Step 4

To make the mousse, in another large bowl, add one cup of heavy cream. Beat with an electric mixer, starting at a lower speed and gradually increasing to high speed as it thickens until stiff peaks form. This should take around 3 minutes.

Step 5

Add the whipped cream to the peanut butter mixture. Use a rubber spatula or spoon and fold it in gently and slowly to maintain the mousse's light and airy texture.

Step 6

Transfer the mousse to the serving dishes. Refrigerate for at least 30 minutes.

Step 7

To make the whipped cream topping, add the heavy cream, granulated sugar, and vanilla extract to a large mixing bowl. Beat with an electric mixer, starting at a lower speed and gradually increasing to high speed as it thickens until stiff peaks form. This should take around 3 minutes. Set aside.

Step 8

Remove the mousse from the fridge. Top the mousse with a dollop of whipped cream.

Step 9

Top the whipped cream with a sprinkle of the reserved crushed cookie crumbs. Serve immediately.