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Mango, Berry and Lemon Mousse Dessert

Prep time

15 min

Total time

1 hr

Servings

Makes 24 servings.

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    Ingredients
    • 1 cup  boiling water
    • 2 pkg.  (3 oz. each) lemon-flavored gelatin
    • 1 cup sour cream
    • 30 RITZ Crackers (1 sleeve), finely crushed (about 1-1/4 cups)
    • 1/4 cup sugar
    • 1/4 cup butter or margarine, melted
    • 2-1/2 cups  thawed COOL WHIP Whipped Topping, divided
    • 1 large mango, peeled, chopped
    • 1-1/4 cups fresh raspberries
Preparation
  • Add boiling water to gelatin mixes; stir 2 min. until completely dissolved. Pour into blender. Add sour cream; blend until smooth. Pour into large bowl; refrigerate 15 min. or until cooled. Meanwhile, mix cracker crumbs, sugar and butter; press onto bottom of 13x9-inch pan.
  • Whisk 2 cups COOL WHIP into gelatin mixture until well blended. Spread over crust; top with fruit. Refrigerate 30 min. or until firm.
  • Serve topped with remaining COOL WHIP.

Recipe Tips

NoteEnjoy this refreshing dessert year round! Just prepare as directed, mixing and matching your favorite flavors of JELL-O with your choice of seasonal fresh fruits.

Take AlongPrepare as directed, substituting 2 HONEY MAID Graham Pie Crusts (6 oz. each) for the homemade crumb crust and dividing the filling between the crusts. Top with fruit and continue as directed. Cover with plastic lids from the pie crusts for storage and easy toting to your destination.

How to Cut MangosCut each mango in half, just clearing the long flat seed. Score the flesh into squares of desired size, being careful to cut up to, but not through, the skin.

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