Lemon Charlotte Mousse

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 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

Recipe

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