Comida Kraft
Recipe Box

Berry Citrus Mousse Cake

(27) 23 Reviews
Prep Time
Total Time

12 servings

Layers of creamy lemon- and cranberry-flavor JELL-O Gelatin form the interior of this ladyfinger-lined cake. Serve to 11 (very lucky!) friends.

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What You Need

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Make It

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  • 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.

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.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 140
Total fat 3.5g
Saturated fat 2.5g
Cholesterol 50mg
Sodium 80mg
Carbohydrate 25g
Dietary fiber 0g
Sugars 24g
Protein 2g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • kaylahermosillo |

  • Susanmq |

    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.

  • provost125 |

    I had to dump the whole thing. You must be more specific when instructing to follow the speed set directions on the package of jello. I went ahead and added cold water to the ice cubes to make 1 1/4 cups. When I poured the mixture in the springform pan, it leaked out the bottom.

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