Raspberry Mousse Cake

1. 1

   In a food processor, pulse vanilla wafers until fine crumbs form. Add butter and pulse until combined. Press into base of a lightly greased 8 inch springform pan. Freeze until needed.

2. 2

   Meanwhile, combine Jell-O and 1 cup boiling water. Let cool for 30 mins then whisk in yogurt. Fold in 3 cups whipped cream then 1 1/2 cups raspberries. Transfer to prepared pan and chill for 4 hours, or overnight.

3. 3

   Remove cake from pan and transfer to a serving platter. Spoon remaining whipped cream into a pastry bag fitted with a small star tip and pipe 2 rows of rosettes around edge of cake. Spoon warmed jam into center of cake. Arrange raspberries in jam.

* Per serving · 4 servings · Values may vary.

No additional tips available.