efrigerate until cool.
For Mousse: Beat 1 pkg cream cheese
Mix jello with 1 cup boiling water.
When dissolved add yogurt right away and hand mix together.
Refrigerate until set. Serve with Cool Whip.
In medium bowl, combine Knox gelatin and Jello,
Add boiling water and stir until Jello is dissolved.
Pour into oblong pan and chill until firm.
Cut into squares.
br>Spoon a container of mousse into each glass/bowl.
*NOTE: Recipe suggested gold dragees. If you
treaks of cream in your mousse then to stir the mixture
ny yolk mixed into the recipe). Spread and press firmly into
arfait glasses.
Chill the mousse for several hours, preferably overnight
*The original recipe called for lemon jello and lemonade concentrate.
Strawberry jello with orange-strawberry-banana concentrate can be used, also.
Dissolve one package (4 servings) orange Jello in 3/4 cup boiling water. Combine 1/2 cup cold water and ice cubes to make 1 1/4 cups. Add to gelatin and stir until slightly thickened; remove any unmelted ice. Blend in 1 teaspoon orange rind, 1/2 cup cottage cheese (seived), 1/2 cup thawed Cool-Whip topping, and 1/2 teaspoon vanilla. Spoon into dessert glasses. Makes 5 servings. Chill. (Add more Cool Whip instead of cottage cheese, and it's smoother.)
re to ensure that the recipe is clear & easy to follow
rownies; set aside.
Whip Jello Mousse according to pkg. directions.
ompletely.
Make the mango mousse: Put water in a small
Bake cake in a 9 x 13-inch pan.
After it cools, break it up into medium size pieces.
Pour Kahlua over top and let it soak 3 to 6 hours.
Make mousse mix but do not refrigerate.
Break Skor bars up by hand.
Put into bowl by layers (cake, mousse, Skor and Cool Whip).
Continue to layer until all ingredients have been used.
uart serving bowl.
Prepare mousse mix according to directions.
For the mousse:
Place the heavy cream,
Drain pineapple well, reserving all juice.
Add juice to jello in a 2-quart saucepan.
Stir in water.
Heat to boiling, stirring to dissolve jello.
Remove from heat.
Blend in cranberry sauce. Add lemon juice, peel and nutmeg.
Chill until mixture thickens slightly.
Blend sour cream into jello mixture.
Fold in pineapple and pecans.
Pour into a greased 2-quart mold.
Chill firm.
nough to garnish 1 Lemon Mousse Cheesecake. (You may double the
Make jello as directed.
Let it sit awhile but not until firm. Mix strawberries, jello and Cool Whip.
Put cake pieces in pan. Pour jello mixture over the cake and mix well.
Refrigerate.
Drain pineapple well, reserving all juice.
Add juice to jello powder in a 2-quart saucepan.
Stir in water.
Heat to boiling, stirring to dissolve jello.
Remove from heat and blend in cranberry sauce.
Add lemon juice and peel.
Chill until slightly thickened.
Fold in sour cream and pineapple.
Pour into a 2-quart mold; chill until firm.
Serves 8 to 10.