TOTAL TIME
1 HR 55 MIN
CHILL TIME
1 HR 30 MIN
PREP TIME
25 MIN

CHERRY BERRY MOUSSE
with raspberry cranberry sauce

PREP
25 MIN
COOK
CHILL
1 HR 30 MIN
TOTAL
1 HR 55 MIN

INGREDIENTS

1 box (2.79 oz.) JOLLY RANCHER Cherry Gelatin Mix
11/2 cups fresh raspberries, divided
3 tbsp. sugar, divided
4 oz. plain cream cheese, room temperature
1/2 cup HERSHEY’S Premier White Chips, melted
2 cups thawed prepared whipped topping
1/4 cup dried cranberries

DIRECTIONS

  1. In a bowl, pour 3/4 cup boiling water over JOLLY RANCHER Cherry Gelatin Mix. Stir to dissolve; add 1/2 cup ice water and mix well. Remove 1/2 cup of the mixture and set aside. Stir in 1 cup fresh raspberries to the remaining gelatin. Spoon or pour this mixture into 6 serving cups. Chill 30 minutes.
  2. While the gelatin berry mixture is chilling, combine 2 tablespoons sugar and cream cheese in a mixing bowl and beat with an electric hand mixer until smooth. Add melted HERSHEY’S Premier White Chips and mix until smooth. Fold in remaining 1/2 cup gelatin and mix to incorporate; add whipped topping and gently fold into mixture. Divide and spoon mousse mixture over the gelatin raspberry layer. Chill 1 hour.
  3. Pour 1/4 cup boiling water over cranberries and rest 5 minutes. Add remaining 1 tablespoon sugar and 1/2 cup raspberries and mash all together. Spoon sauce on top of each mousse cup and serve. Makes 6 servings.

NUTRITIONAL FACTS

360 calories per serving

ALLERGENS

Dairy