Raspberry Glazed Lemon Mousse Cake

By carol gorman

Ingredients

• 1 pkg (85 g) soft ladyfingers
• 1 pkg (250 g) Philadelphia Brick Cream Cheese, softened
• juice and rind of 1 lemon
• 2 pkg (85 g) Jell-O Lemon Jelly Powder
• 1 1/4 cups boiling water
• 2 cups ice cubes
• 1 tub (1 L) Cool Whip Whipped Topping, thawed
• 1/2 cup fresh raspberries
• 1 pkg (85 g) Jell-O Raspberry Jelly Powder
• 1 (250) boiling water and ice cubes

Details

Servings 10
Preparation time 30mins
Cooking time 270mins
Adapted from kraftcanada.com

Preparation

Step 1

GREASE 9 in. (23 cm) springform pan. Place lady fingers around inside rim. Set aside.

BEAT cream cheese in large bowl of electric mixer. Add lemon juice and rind, beating on low speed until blended.

DISSOLVE lemon jelly powder in boiling water. Add ice cubes, stirring until slightly thickened.

ADD lemon jelly slowly to cream cheese mixture while beating on low speed. Increase speed and beat just until well blended.

FOLD in topping. Pour into prepared pan, arrange raspberries on top and chill.

DISSOLVE raspberry jelly powder in boiling water; add ice cubes and stir until slightly thickened. Immediately spoon over cake. Chill 4 hours.