Lemon Charlotte Mousse

By AnnieMro

Ingredients

• 1 pkg. soft ladyfingers
• 1 pkg. (250g) cream cheese, softened
• juice and grated zest of a lemon
• 2 pkg. (85 g each) Jell-O lemon jelly powder
• 1 1/4 cups boiling water
• 2 cups ice cubes
• 1 container Cool Whip, thawed
• 1/2 cup fresh raspberries
• 1 pkg. Jell-O raspberry jelly powder
• 1 cup each boiling water and ice cubes

Preparation

Step 1

Line inside rim of greased 9" springform pan with ladyfingers; set aside. Beat cream cheese, lemon juice & zest in large bowl on low speed until blended. Dissolve lemon jelly powder in boiling water. Add ice, stirring until slightly thickened. Add jelly slowly to cream cheese mixture while beating on low speed. Increase speed & beat just until well blended. Fold in topping. Pour into prepared pan, arrange raspberries on top & chill. Dissolve raspberry jelly powder in boiling water. Add ice and stir until slightly thickened. Immediately spoon over cake. Chill 4 hours.