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Lemon Mousse with Raspberry Cream

8 servings
Easy
20
Pucker up with this tart and sweet fluffy dream. Topped with a delicious raspberry sauce, you’ll think twice about sharing it.
Ingredients
How to Prepare
Lemon mousse
1 pouch
Shirriff Lemon Pie Filling
2 cup
boiling water
0.3 cup
cold water
2
eggs
2 cup
prepared whipped topping
Raspberry cream
2 cup
prepared whipped topping
0.5 cup
frozen, unsweetened raspberries (thawed)
Prep:
20 min
1

Cook lemon pie filling with eggs and water according to package directions. Cover surface of pie filling with plastic wrap to prevent a film from forming; refrigerate until cold.

2

Blend 2 cups (500 mL) of whipped topping into the lemon pie filling; spoon into dessert dishes and chill.

3

Mash raspberries with fork. Blend into remaining whipped topping. Before serving, spoon raspberry cream on top of lemon mousse.

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