Lemony Gingerbread Mini Mousse Cakes

• Cakes
• 2 qt. Yellow cake mix
• 2 Tbsp. ground ginger
• 1 Tbsp. ground cinnamon
• 2 tsp. ground nutmeg
• 1/2 tsp. ground cloves
• 2-1/2 cups cold water
• 3/4 cup molasses
• Mousse
• 3 cups Hot water (140 degrees F to 160 degrees F)
• 1-1/2 cups lemon-flavored gelatin
• PHILADELPHIA Original Cream Cheese, softened
• 2 qt. prepared whipped topping, divided
• 1 Tbsp. ground cinnamon

1. Cakes: Beat cake mix and spices in bowl of mixer fitted with paddle attachment on low speed 20 sec.
2. Gradually beat in cold water until well blended.
3. Stop mixer; scrape bowl and paddle.
4. Blend in molasses.
5. Use #24 scoop to portion 1-1/4 oz.
6. batter into each of 48 (2-1/2-inch) panettone paper molds (or into each of 12 molds for trial recipe).
7. Bake in 300 degrees F-convection oven 13 to 15 min.
8. or until toothpick inserted in centers comes out clean.
9. Cool completely.
10. Mousse: Add hot water to gelatin mix; stir until completely dissolved.
11. Cool.
12. Beat cream cheese with mixer fitted with paddle attachment 2 min., stopping occasionally to scrape bowl and paddle.
13. Gradually add gelatin, beating well after each addition.
14. Fold in 1-1/2 qt.
15. whipped topping (or 1-1/2 cups whipped topping for trial recipe).
16. Refrigerate until slightly thickened.
17. Spoon into pastry bag fitted with large plain tip; pipe about 1/4 cup Mousse onto top of each Cake.
18. Level tops with spatula.
19. Refrigerate 2 hours or until firm.
20. Top each cake with about 2 tsp.
21. whipped topping.
22. Dust with cinnamon.

cakes, yellow cake mix, ground ginger, ground cinnamon, ground nutmeg, ground cloves, cold water, molasses, mousse, water, lemonflavored gelatin, philadelphia original cream cheese, topping, ground cinnamon

Taken from www.kraftrecipes.com/recipes/lemony-gingerbread-mini-mousse-cakes-114486.aspx (may not work)