Raspberry Mousse Cake Recipe
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Raspberry Mousse Cake

10 chocolate crème-filled sandwich cookies, finely chopped (1 cup)
2 tablespoons butter or margarine, melted
1/2 cup water
1 package (3 ounces) raspberry gelatin
1/3 cup seedless raspberry jam
2 packages (8 ounces each) cream cheese, softened
1 container (8 ounces) frozen whipped topping, thawed, divided

Place a 9-inch square piece of parchment paper into bottom of springform pan. Finely chop cookies. Place butter in small dish. Microwave on HIGH 30 seconds or until melted; stir in cookie crumbs. Press crumb mixture evenly onto bottom of pan. Place pan in freezer while preparing filling.

Pour water into a bowl; microwave on HIGH 2-3 minutes or until boiling. Add gelatin, stirring until dissolved, about 2 minutes. Add jam; whisk until smooth. Set aside 1/4 cup of the gelatin mixture for glaze.

In a bowl, whisk cream cheese until smooth. Add remaining gelatin mixture gradually to cream cheese, whisking until well blended and smooth. Whisk in half of the whipped topping. Pour filling into insert. Refrigerate 25 minutes or until set.

Drizzle reserved gelatin mixture evenly over surface of filling, carefully spreading to edges. Chill 5 minutes to set glaze. Cut around edge of dessert. Remove collar, lifting straight up. Attach open star tip to a decorator; fill with remaining whipped topping. Pipe a decorative border around edge of dessert.

Yield: 12 servings



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