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Berry Citrus Mousse Cake

Berry Citrus Mousse Cake recipe
photo by:kraft
I love this recipe. I made it several times a few years ago and it came out awesome. Many compliments. I have since lost the recipe and I am so happy to have found it again.
posted by
 a cook
on 9/24/2008
30 min
4 hr 30 min
12 servings
Magazine Acquisition

what you need

pkg.  (3 oz. each) soft ladyfingers
pkg.  (4-serving size) JELL-O Lemon Flavor Gelatin
cups  boiling water, divided
cups  thawed COOL WHIP or COOL WHIP French Vanilla Whipped Topping, divided
pkg.  (4-serving size) JELL-O Cranberry Flavor Gelatin

Make It

ARRANGE ladyfingers (with an inch cut from bottom of each) around side of 10-inch springform pan; place remaining ladyfingers on bottom of pan. Set aside.

PREPARE lemon gelatin as directed on package for Speed-Set Method, using 3/4 cup of the boiling water. Remove unmelted ice cubes. Fold in 1 cup of the whipped topping until smooth and well blended. Gently pour over ladyfingers in pan. Refrigerate 30 min. or until set.

MEANWHILE, prepare cranberry gelatin as directed on package for Speed-Set Method, using remaining 3/4 cup boiling water. Remove unmelted ice cubes. Fold in remaining 1 cup whipped topping. Gently spoon prepared cranberry mixture over set lemon layer.

REFRIGERATE 4 hours or overnight until firmly set and ready to serve. Remove side of pan. Garnish with sugar frosted cranberries and lemon slices, if desired.

Kraft Kitchens Tips

Make Ahead
This dessert can be prepared a day in advance of serving.
Special Extra
Dip end of ladyfingers in melted chocolate; refrigerate 5 min. to set. Continue as directed.
Garnish with Sugar-Frosted Cranberries
Dip cranberries in water; shake off excess water. Place 1/4 cup granulated sugar in resealable plastic bag. Add cranberries; shake until well coated. Sprinkle frosted cranberries on top of cake.
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