Bake the pastry shells as directed on the package. Let them cool, cut them in half and place on a decorative plate with a doily on it.
Meanwhile, Prepare the white chocolate mousse as directed on the package. Put in the refrigerator. Pour the heavy cream, vanilla extract and the sugar into a medium - 2 quart bowl. Whip the heavy cream mixture, until you see peaks on the cream, when you touch a spoon against the cream and lift it. It is done. Fold the white chocolate mousse into the heavy cream mixture, mix gently with a spoon. Fill the pastry shells with this delicious mixture and serve chilled. It will stay good for 24 hours before the shells start to get soft, so you can make it the night before, for a luncheon. You can also make it in the morning for an after dinner dessert. Enjoy!
Not a NESTLÉ®-tested recipe.