lemon mousse cups

24 jumbo cupcake liners
24 pecan shortbread cookies (pecan sandies)
1-3 oz. package lemon jello
1 cup boiling water
3 TBSP lemon juice
1-8 oz. package cream cheese
1 cup sugar
1 tsp. vanilla
1-12 oz. can evaporated milk, well chilled

Place metal bowl, beaters & the can of evaporated milk in the freezer for 1 hour.

Place cupcake liners into cupcake pan. Press a cookie into the bottom of each liner. Set aside.

Dissolve jello in boiling water. Add lemon juice. Cool in the refrigerator for about 20 minutes,
until syrupy, then beat until light.

In a large bowl, beat together cream cheese, sugar & vanilla. Add to jello mixture. Mix until all blended.

Whip chilled evaporated milk, on low speed, until full volume or beaters leave a soft peak. Blend & fold with jello mixture. Spoon into cookie lined cupcake liners. Refridgerate overnight. Top with fresh raspberries & raspberry sauce.


{Fresh Raspberry Sauce}
1 half-pint package fresh raspberries
1/2 cup sugar
1/4 cup water
1 cup seedless raspberry jam
In a small sauce pan cook together raspberries, sugar & water. Bring to a boil, turn down heat & simmer for 4 minutes. Pour into a food processor. Add raspberry jam. Beat until smooth. Cool completely.

Notes:
1. At the party I helped with the other night, these were the most popular dessert - and I wasn't even going to serve them since they didn't look that great.

2. I don't think I whipped my evaporated milk long enough. So after a few minutes after being out of the fridge they started to fall apart - but they were still a huge hit.

3. These were very easy to make. Easier than the recipe looks. And they can be made the night before which is always perfect for a dessert. The raspberry topping is optional but I served it with it.

Taken from Our Recipe Club