Mango Mousse in Sponge Cake Shells

• 2 cups hot water (140F to 160F)
• 1 cup orange-flavored gelatin
• - PHILADELPHIA Original Cream Cheese, softened
• 2 Tbsp. lime zest Safeway 3 ct For $1.00 thru 02/09
• 2 Tbsp. fresh lime juice
• 1 qt. whipped topping
• 2 cups mangos, peeled, chopped Whole Foods 2 ea For $4.00 thru 02/09
• 42 each sponge cake shells (4 inch)

1. Add hot water to gelatin mix; str until gelatin is completely dissolved.
2. Set aside.
3. Beat cream cheese in 12-qt.
4. bowl of mixer fitted with wire whisk attachment on low speed 1 min.
5. or until light and fluffy.
6. Add zest and juice; beat just until blended.
7. Add gelatin mixture gradually, beating on low speed after each addition until well blended.
8. Fold in whipped topping and mangos.
9. Refrigerate 2 hours or until firm.
10. For each serving: Top each sponge cake shell with #24 scoop of frozen mousse just before serving.

water, orangeflavored gelatin, cream cheese, lime zest, lime juice, whipped topping, mangos, cake shells

Taken from www.kraftrecipes.com/recipes/mango-mousse-in-sponge-cake-shells-110535.aspx (may not work)