Mixing station #2, the whipping cream . . . Mixing station #3, the cooled strawberry mixture. I left it in the shallow bowl, but I wouldn'd advise using a bowl that isn't made for your mixer; I just didn't want to bring out the hand mixer, too . . . Mixing the strawberry into the whipped cream . . .
This pastry tip was too small . . .	. . . so I went up one size . . .
. . . and I ordered a set of Wilton pastry tips that include the M1, as was recommended in the original recipe. I also learned to exert more pressure on the pastry bag . . . . . . and I think this looks much bettter. Meanwhile, here is Emmie, who walked away in a huff when I put up the barricade to the kitchen . . . Don't feel TOO sorrry for her; they all got a taste test, too. OF COURSE I had to use the pink glitter . . . . . . but I need more practice on controlling the pastry bag . . . And yes, this tastes just as good as it looks; it's a keeper! I am looking forward to trying this with raspberries and blackberries. I recommend straining the blackberries after they are puréed; those seeds are nasty. Perhaps the raspberries, too. Because of their skins, I don't think blueberries would work. IF you have vanilla sugar, add one package before measuring the sugar. And no, this is NOT a "5-minute recipe", as the video states.
THE RECIPE I USED

STRAWBERRY MOUSSE #2
WITH CREAM CHEESE & ORIGINAL OREO™ BASE HERE