Raspberry MousseSave IconSave IconSave IconPrint IconShare IconSave IconPrint IconShare IconSave IconSave Icon

Instructions COMBINE 1 package undrained raspberries and cornstarch in saucepan; cook and stir until thickened and clear. Chill.DRAIN remaining raspberries. Combine with sweetened condensed milk and lemon juice in blender; blend until smooth. Place in bowl; stir in a small amount of food coloring, if desired. Fold in whipped topping.SPOON half the mousse mixture into dessert dishes; top with equal portions of raspberry sauce, then remaining mousse mixture. Chill.Serve in festive stemmed dessert cups. Tie gold ribbon and a small bow at the base of the stem and cup to create added elegance for your holiday settings.Try substituting frozen raspberries with strawberries or blueberries.