Citrus Splash Mini Mousse Cakes

• Cakes
• 2 qt. White cake mix
• 1 cup orange-flavored gelatin
• 3-1/2 cups cold water
• Mousse
• 3 cups Hot water (140 degrees F to 160 degrees F)
• 1-1/2 cups orange-flavored gelatin
• - PHILADELPHIA Original Cream Cheese, softened
• 2 Tbsp. lime zest zest
• 2 Tbsp. fresh lime juice Safeway 3 ct For $1.00 thru 02/09
• 2 qt. whipped topping, divided
• 40 each Canned mandarin oranges, drained

1. Cakes: Beat cake mix and dry gelatin mix with mixer fitted with paddle attachment on low speed 20 sec.
2. Gradually add water, beating until well blended and stopping occasionally to scrape bowl and paddle.
3. Use #16 scoop to portion 1-3/4 oz.
4. batter into each of 40 (2-1/2-inch) panettone paper molds (or into each of 10 molds for trial recipe).
5. Bake in 300 degrees F convection oven 13 to 15 min.
6. or until toothpick inserted in centers comes out clean.
7. Cool completely.
8. Mousse: Add hot water to gelatin mix; stir until completely dissolved.
9. Set aside to cool.
10. Beat cream cheese with mixer fitted with wire whisk attachment 2 min., stopping occasionally to scrape bowl and whisk.
11. Blend in zest and juice.
12. Gradually add gelatin, beating well after each addition.
13. Fold in 1-1/2 qt.
14. whipped topping (or 1-1/2 cups whipped topping for trial recipe).
15. Spoon into pastry bag fitted with plain tip; pipe about 1/4 cup Mousse onto top of each Cake.
16. Level tops with spatula.
17. Refrigerate 2 hours or until firm.
18. For each serving: Top 1 cake with about 2 tsp.
19. of the remaining whipped topping and 1 orange segment.

cakes, white cake mix, orangeflavored gelatin, cold water, mousse, water, orangeflavored gelatin, cream cheese, lime zest zest, lime juice, whipped topping, mandarin oranges

Taken from www.kraftrecipes.com/recipes/citrus-splash-mini-mousse-cakes-116506.aspx (may not work)