Lemon Charlotte Mousse with Raspberry Sauce

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prep time
40 mins
total time
310 mins
Makes 12 servings.

what you need

1-1/2 pkg.
(3 oz/85 g each)  ladyfingers
1 pkg.
(113 g)  Jell-O Lemon Pie Filling
1 env.
(7 g)  unflavoured gelatine
2  Tbsp.
 lemon juice
1  tsp.
grated  lemon zest
1 pkg.
(250 g)  Philadelphia Brick Cream Cheese, softened
1 tub
(500 mL)  Cool Whip Whipped Topping, thawed
1 pkg.
(300 g)  frozen raspberries, thawed
1/3  cup

make it

  1. Arrange ladyfingers on bottom and up side of 9-inch (23 cm) springform pan. Prepare lemon pie filling mix as directed on pkg., reserving the egg whites. Sprinkle gelatin over lemon juice in small bowl; let stand 5 min. Stir into hot pie filling along with the lemon peel.
  2. Place cream cheese in large bowl; beat with electric mixer on medium speed until light and fluffy. Add hot pie filling; beat until well blended. Cover surface of pie filling mixture with plastic wrap to prevent skin from forming. Refrigerate 30 min. or until cool but not set.
  3. Beat reserved egg whites in large bowl with electric mixer on medium speed until stiff peaks form; gently stir in whipped topping. Stir lemon mixture with wire whisk until smooth. Gently stir into egg white mixture. Spoon into prepared pan. Cover and refrigerate at least 4 hours or until set.
  4. Meanwhile, combine raspberries and sugar in saucepan until well blended. Bring to boil on medium heat, stirring occasionally. Strain to remove seeds, if desired. Cover and refrigerate. When ready to serve, spoon sauce over individual servings of mousse. Garnish with slivers of candied lemon peel, if desired.

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