Raspberry Mousse Cake

• 30 None vanilla wafers
• 3 tbsp butter, melted
• 3 oz raspberry Jell-O
• 6 oz raspberry yogurt
• 16 oz whipped cream
• 3 cups fresh raspberries
• 1/4 cup seedless raspberry jam, warmed

1. In a food processor, pulse vanilla wafers until fine crumbs form. Add butter and pulse until combined. Press into base of a lightly greased 8 inch springform pan. Freeze until needed.
2. Meanwhile, combine Jell-O and 1 cup boiling water. Let cool for 30 mins then whisk in yogurt. Fold in 3 cups whipped cream then 1 1/2 cups raspberries. Transfer to prepared pan and chill for 4 hours, or overnight.
3. Remove cake from pan and transfer to a serving platter. Spoon remaining whipped cream into a pastry bag fitted with a small star tip and pipe 2 rows of rosettes around edge of cake. Spoon warmed jam into center of cake. Arrange raspberries in jam.

vanilla wafers, butter, o, raspberry yogurt, cream, fresh raspberries, seedless raspberry

Taken from recipes-plus.com/api/v2.0/recipes/31313 (may not work)