Lemon Mousse Crown

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   ["Line bottom of 8 or 81/2-inch spring form pan with a circle of baking parchment cut to fit.", "In a large sauce pan, sprinkle gelatin over water and let stand 1 minute.", "Stir over low heat until gelatin is completely dissolved (about 3 minutes).", "Gradually stir in sherbet until completely dissolved.", "Add a drop or two of food coloring (if using) to tint mixture a pale yellow.", "Chill mixture until it mounds when dropped from a spoon (about 1 hour).", "Fold whipped cream into gelatin mixture.", "Spoon a little mousse mixture into the bottom of an 8 to 8 1/2-inch spring form pan (about 1/4 inch deep).", "Stand the cookies up (vertically) all around the inside edge of the pan (forming a""crust""), gently push the cookies down into the 1/4 inch of mousse mixture on the bottom of the pan.", "Gently pour the remaining mousse into the pan.", "Cover loosely with waxed paper.", "Chill at least 3 hours until firm, or overnight.", "Before serving, remove sides of pan; garnish mousse with dollops of whipped cream and lemon slices.", "To serve, cut into wedges ""3 cookies thick"" with a very sharp knife."]

* Per serving · 4 servings · Values may vary.

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