Lemon Charlotte Mousse

• 1 pkg. (85g) soft ladyfingers
• 1 pkg. (250g) Philadelphia Brick Cream Cheese, softened
• 1 lemon, grated and squeezed for juice
• 2 pkg. (85g each) Jell-O Lemon Jelly Powder
• 1-1/4 cups boiling water
• 2 cups ice cubes
• 1 container (1L) Cool Whip Whipped Topping
• 1/2 cup fresh raspberries
• 1 pkg. (85g) Jell-O Raspberry Jelly Powder
• 1 cup each: boiling water & ice cubes

1. LINE inside rim of greased 9 in.
2. (23cm) springform pan with ladyfingers; set aside.
3. BEAT cream cheese, lemon juice & rind in large bowl of electric mixer on low speed until blended.
4. DISSOLVE jelly powder in boiling water.
5. Add ice cubes, stirring until slightly thckened.
6. ADD jelly slowly to cream cheese mixture while beating on low speed.
7. Increase speed & beat cream cheese just until well blended.
8. FOLD in topping.
9. Pour into prepared pan, arrange raspberries on top & chill.
10. DISSOLVE raspberry jelly powder in boiling water.
11. Add ice cubes and stir until slightly thickened.
12. Immediately spoon over cake.
13. Chill 4 hours.

ladyfingers, cream cheese, lemon, boiling water, topping, fresh raspberries, boiling water

Taken from www.kraftrecipes.com/recipes/lemon-charlotte-mousse-84489.aspx (may not work)