Lemon Cheesecake Mousse

Suggested Piece: 1 Qt. Saucepan, Stand Mixer, and Blender

Ingredients

Mousse

2 pkg. (4 serving size) instant lemon Jello

1 c. boiling water

2 pkg. (8oz) cream cheese, softened

1 c. cold water

1 1/2 c. heavy cream

1 c. powdered sugar, divided

berries, for garnish

Directions

Add lemon Jello to a small bowl and pour in the boiling water. Stir until Jello is completely dissolved. Pour Jello mixture into a blender. Add in cream cheese and cold water and blend for 1 minute or until smooth. Pour mixture into a large bowl. Whip heavy cream in a separate medium mixing bowl until soft peaks form. Add in 1/3 cup of the powdered sugar and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean. Mix together with lemon/cream cheese until well blended and smooth. Spoon into 8 - 12 dessert dishes (depends on how full you want them). Place in the fridge for 2 hours. When ready to serve, top with berries.