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tin cut lemon "mousse"

(2 ratings)
DaveSSmith1 avatar
Blue Ribbon Recipe by
Dave Smith
@DaveSSmith1
Myrtle Beach, SC

I grew up with this recipe and haven't made in year saw a request for it let me know if you like it. I was thinking that sugar free Jello could be used, and there's some diet lemon soda, isn't there? Diet Sprite? But Cool Whip! Do you suppose real whipped cream would stand up to all that folding and standing? While I'm sure there's a diet Cool Whip, I would hesitate to put that chemistry experiment into my mouth.

Blue Ribbon Recipe

This is a light, refreshing dessert to serve to your guests. I topped it with blueberries because I like how they go with lemon. But top this with anything that suits your taste!

— The Test Kitchen @kitchencrew
(2 ratings)
method No-Cook or Other

Ingredients For tin cut lemon "mousse"

  • 2 c
    boiling water
  • 2 pkg
    lemon jello
  • 2
    lemon juice
  • 8 oz
    7-up
  • 8 oz
    Cool Whip

How To Make tin cut lemon "mousse"

  • 1
    In a large bowl dissolve the lemon jello in 2 cups of hot water. Add the juice of two lemons and mix thoroughly until the gelatin is well dissolved.
  • 2
    Add the 7 Up and stir gently (it will foam). Refrigerate for two hours (until the jello solidifies).
  • 3
    Beat the solidified jello in the bowl until it has a smooth texture. With a spatula fold 3/4 of the cool whip under; keep folding until all blobs of the whip are dissolved (this may take 10-15 minutes of folding, a real manual activity). Pour into a nice glass dish and refrigerate. Before serving garnish with fresh berries.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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