Lemon Mousse

  • 2 pkg (85 g) each Jell-O Lemon Jelly Powder

  • 2 C boiling water

  • ½ C cold water

  • 1½ C cold milk

  • 1 pkg (4-serving size) Jell-O Vanilla Instant Pudding

  • ½ tsp ground nutmeg

  • 2 C thawed Cool Whip Whipped Topping

  • 1. DISSOLVE jelly powder in boiling water. Stir in cold water. Cool to room temperature.

  • 2. POUR milk into another bowl. Add pudding mix. Beat with wire whisk 30 seconds. Immediately stir into cooled jelly until smooth. Stir in nutmeg. Refrigerate about 1½ hours or until slightly thickened.

  • 3. STIR in whipped topping with wire whisk until smooth and creamy. Pour into 10 individual dessert dishes or lemons*.

  • 4. REFRIGERATE 4 hours or until firm. Garnish with additional shipped topping and sprinkle with additional ground nutmeg just before serving.

  • How To: Cut top from lemons. Remove fruit from each. Scrape shells clean with a spoon. Fill with lemon mixture. Chill.

PREP TIME: 0 min

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