Lemon Mousse with Raspberry Cream

Ingredients

Ingredients

for this recipe Lemon Mousse with Raspberry Cream

Lemon mousse:

1 pouch Shirriff Lemon Pie Filling
2 cup boiling water
0,30 cup cold water
2 eggs
2 cup prepared whipped topping

Raspberry cream:

2 cup prepared whipped topping
½ cup frozen, unsweetened raspberries (thawed)

Preparation

Preparation

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.