Mango Mousse

1. 1

   Stir hot water into gelatin mix until completely dissolved; set aside.

2. 2

   Place cream cheese in large bowl of mixer fitted with whisk attachment.

3. 3

   Beat on low speed 1 min.

4. 4

   or until light and fluffy.

5. 5

   Add lime zest and juice; beat just until blended.

6. 6

   Gradually add gelatin mixture, beating on low speed after each addition until well blended.

7. 7

   Fold in whipped topping and mangos.

8. 8

   Refrigerate 2 hours or until firm.

9. 9

   Use as a filling for pastry shells or as a layer in fruit parfaits.

* Per serving · 4 servings · Values may vary.

No additional tips available.