Lemon Charlotte Mousse

11 ingredients
11 steps

Ingredients

  • 1 (85 g) package soft ladyfingers
  • 1 (250 g) package cream cheese, softened
  • 1 lemon, juice and rind
  • 2 (85 g) packages lemon Jell-O gelatin
  • 1 1/4 cups boiling water
  • 2 cups ice cubes
  • 1 (1 liter) container Cool Whip Topping, thawed
  • 1/2 cup fresh raspberry, or frozen thawed and drained
  • 1 (85 g) package raspberry Jell-O gelatin
  • 1 cup boiling water
  • 1 cup ice cube

Directions

  1. 1
    Line inside rim of greased 9 inch springform pan with ladyfingers, set aside.
  2. 2
    Beat cream cheese, lemon juice and rind in a large bowl of electric mixer on low speed until blended.
  3. 3
    Dissolve jelly powder in boiling water.
  4. 4
    Add ice cubes, stirring until slightly thickened.
  5. 5
    Add jelly slowly to cream cheese mixture while beating on low speed.
  6. 6
    Increase speed and beat just until well blended.
  7. 7
    Fold in topping.
  8. 8
    Pour into prepared pan, arrange raspberries on top and chill.
  9. 9
    Dissolve raspberry jelly powder in boiling water, add ice cubes and stir until slightly thickened.
  10. 10
    Immediately spoon over cake.
  11. 11
    Chill at least 4 hours.

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