Mixed Fruits Charlotte Mousse

Mixed Fruits Charlotte Mousse

Servings: 10 to 12
Ingredients Preparation

3 ounces [85 g] soft ladyfingers
1 [1/2-pound / 227-g] cream cheese, softened
Juice and grated rind of 1 lemon
2 [3-ounce / 85-g each] packages lemon jelly powder
1 1/4 cups [310 mL] boiling water
2 cups [500 mL] ice cubes
1 [4-cup / 1-L] frozen whipped topping, thawed
1/2 cup [125 mL] fresh raspberries
1 [3-ounce / 85-g] package raspberry jelly powder
1 cup [560 mL] boiling water
1 cup [750 mL] ice cubes



Arrange ladyfingers, flat side towards the inside, all around the side of a greased 9-inch [23-cm] springform pan; set aside.
Beat together softened cream cheese, lemon juice and grated lemon rind on low speed of an electric beater until blended.
Dissolve lemon jelly powder in 1 1/4 cups [310 mL] of the boiling water; stir in 2 cups [500 mL] ice cubes, until slightly thickened.
Beating on low speed of electric beater, beat jelly into cream cheese mixture; increase speed beating until just blended.
Fold in thawed whipped topping.
Evenly spoon into springform pan, then evenly arrange raspberrie on top of whipped topping.
Refrigerate.
Dissolve raspberry jelly powder in remaining cup [250 mL] boiling water; stir in remaining cup [250 mL] ice cubes, until slightly thickened.
Spoon immediately all over whipped topping.
Refrigerate for at least 4 hours before serving.