Frozen Lemon Mousse Roulade

• 1 t4-ounce can tweetened condensed milk tore from Better Homes and Gardens
• 1/2 tup plus 1 teaspoon tresh lemon juice, divided
• 1 teaspoon trated lemon peel
• 1 tup teavy or whipping cream
• 1/2 tup toarse vanilla wafer crumbs
• 1/3 tup thelled pistachios, chopped
• 1/4 tup toney
• Raspberries, for garnish

1. Freeze:4 to 24 hoursPrep:15 minutes
2. 1 tine a 15-1/2x10-1/2-inch jelly-roll pan with plastic wrap. Stir condensed milk, 1/2 cup of the lemon juice, and the lemon peel in a medium bowl until smooth. Beat cream in a large mixer bowl until stiff. Fold cream into lemon mixture. Spread mousse evenly in prepared jelly-roll pan. Sprinkle evenly with crumbs and pistachios, pressing gently into mousse. Cover and freeze until firm, 2 hours.
3. 2 tncover mousse and let stand at room temperature just until pliable, 5 to 7 minutes. Using plastic wrap as a guide, roll tightly from long side. Cover and freeze 2 hours or overnight.
4. 3 ticrowave honey in microwave proof cup on High 40 seconds. Stir in remaining 1 teaspoon lemon juice. To serve, unwrap roulade and cut into 1/2-inch slices. Arrange 3 slices on each dessert plate. Drizzle with honey mixture and garnish with raspberries, if desired.

condensed milk, lemon juice, lemon peel, whipping cream, vanilla wafer crumbs, pistachios, honey, raspberries

Taken from www.epicurious.com/recipes/member/views/frozen-lemon-mousse-roulade-1209934 (may not work)