Lemon Mousse Jello Cups
from https://www.imperialsugar.com/

Ready for a lemony dessert without turning on the oven? These luscious Lemon Mousse Jello Cups are a fun little treat for just about any occasion and easy enough for the kids to help with. With a lemon Jello layer on the bottom and a rich whipped lemon mousse layer on top, they make an amazing light dessert perfect for a hot afternoon!

FMM: I made 7 desserts from 1/2 recipe using just 2 jello packages, wild cherry. 1 1/2 packages for the jello layer and 1/2 package for the mouse layer. One package of jello contains almost 6 tablespoons of mix so 1/2 package is almost 3 tablespoons. The desserts were very nice: cool, refreshing and the mousse layer was nice and creamy. Tips: Do not make the jello for the mousse layer until the jello layer has been set about halfway; otherwise it starts to set even at room temperature. Also do not whip the whipping cream to stiff peaks; you want the mousse mixture to be pourable.

Jello Layer
2 (3 oz) packages lemon Jello + boiling and cold water called for on package
2 cups boiling water
2 cups cold water

Lemon Mousse Layer
1/2 cup boiling water
1 (3 oz) package lemon Jello
2 cups heavy whipping cream
1 tablespoon Imperial Sugar Confectioners Powdered Sugar
Creme Chantilly (optional topping)

For the Jello layer, line up 16 individual cups. (To chill glasses at an angle, you can use a cupcake pan and set a large marshmallow under each cup to ensure they don’t tip back over while they cool [or place a towel over the cupcake pan to help steady the glasses]

In a large bowl, add 2 packages lemon Jello. Add boiling water and stir for 2 minutes, until completely dissolved. Then stir in cold water.

Transfer Jello liquid to glasses and chill until Jello is set, about 4 hours.

For the Lemon Mousse Layer, in a small bowl, dissolve Jello in boiling water. Place bowl in fridge to allow Jello to cool (about 10-15 minutes) until liquid cools to the touch (you do not want it to start forming into Jello).

In a stand mixer, or with a hand mixer, beat cream and powdered sugar until stiff peaks just begin to form. Add cooled Jello mixture and beat until well combined and fluffy.

Spoon topping mousse layer into glasses on top of set jello. Keep chilled until ready to serve.

Top with Creme Chantilly, if desired.

Yield: 16 individual Jello cups