Summer Berry Charlottes

[kaci]

Summer Berry Charlottes


3(3-ounce)packages ladyfingers
1(3-ounce package cream cheese,softened
1/4 cup confectioners sugar
1((8 oz))container frozen whipped topping,thawed
1/4 cup blackberry or raspberry preserves
6 to 8(1/2")cake rounds
2 dry pints fresh blackberries or raspberries or a combination of both
garnish fresh mint


Preheat oven to 350 degrees

Separate ladyfingers if necessary, and place on a baking sheet.Bake for 5 to
8 minutes.or until lightly toasted,set aside.

In a medium bowl and using an electric mixer at medium speed,beat together
the cream cheese and confectioners sugar until smooth.Add the whipped
topping and preserves, beat until combined.Spoon the mousse into a pastry
bag fitted with a medium tip.Refrigerate until ready to use.

To assemble charlottes,place a cake round in the center of a 2 3/4 inch ring
mold set on a flat surface.Cut one rounded end off of each ladyfinger. Stand
ladyfingers upright side by side,rounded side up, around the inside rim of
the ring mold.Pipe about 1/4 cup berry mousse into center.Carefully remove
mold,and refrigerate until set.

Place berries on top of mousse. Garnish with fresh mint,if desired.

Serve immediately.