Lemon Mousse Cornucopias

• 20 ice cream sugar cones
• 2 sheets refrigerated pie crust
• 2 large eggs, beaten
• 2 tablespoons coarse sugar
• 2 envelopes unflavored gelatin
• 1 cup lemon juice
• 1/2 cup cold water
• 2 teaspoons grated lemon zest
• 2 packages (8 ounces each) cream cheese, softened
• 2 cups confectioners' sugar
• 2 cups heavy whipping cream
• Fresh mint leaves and lemon peel strips, optional

1. Preheat oven to 25u0b0. Cover sugar cones with foil; lightly spray with cooking spray. Cut crust into 1-in.-wide strips; wrap strips around prepared cones, sealing seams. Brush with egg; sprinkle with coarse sugar.
2. Bake until golden brown, 10-12 minutes. Cool for 10 minutes before removing pastry from cones to a wire rack to cool completely.
3. Meanwhile, in a small saucepan, sprinkle gelatin over lemon juice and water; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin is completely dissolved; stir in lemon zest.
4. In a large bowl, beat cream cheese and confectioners' sugar until smooth; add gelatin mixture. Refrigerate for at least 15 minutes or until thickened.
5. In a small bowl, beat cream until stiff peaks form; fold into lemon mixture. Pipe into pastry cones; garnish with mint leaves and lemon peel strips if desired.

cream sugar cones, crust, eggs, coarse sugar, unflavored gelatin, lemon juice, cold water, lemon zest, cream cheese, sugar, heavy whipping cream, mint

Taken from www.tasteofhome.com/recipes/lemon-mousse-cornucopias/ (may not work)