Lemon Charlotte Mousse - cooking recipe

Ingredients

1 (85 g) package soft ladyfingers
1 (250 g) package cream cheese, softened
1 lemon, juice and rind
2 (85 g) packages lemon Jell-O gelatin
1 1/4 cups boiling water
2 cups ice cubes
1 (1 liter) container Cool Whip Topping, thawed
1/2 cup fresh raspberry, or frozen thawed and drained
1 (85 g) package raspberry Jell-O gelatin
1 cup boiling water
1 cup ice cube

Preparation

Line inside rim of greased 9 inch springform pan with ladyfingers, set aside.
Beat cream cheese, lemon juice and rind in a large bowl of electric mixer on low speed until blended.
Dissolve jelly powder in boiling water.
Add ice cubes, stirring until slightly thickened.
Add jelly slowly to cream cheese mixture while beating on low speed.
Increase speed and beat just until well blended.
Fold in topping.
Pour into prepared pan, arrange raspberries on top and chill.
Dissolve raspberry jelly powder in boiling water, add ice cubes and stir until slightly thickened.
Immediately spoon over cake.
Chill at least 4 hours.