Ingredients
Instructions
- Stir boiling water into gelatin and lemon peel in bowl until completely dissolved.
- Mix apple juice and ice to measure 1 cup (was 1 3/4 c).
- Stir into gelatin until slightly thickened.
- Stir in whipped topping with wire whisk.
- Pour half of the raspberry sauce into dessert dishes, top with mousse, finish with remaining sauce.
- Refrigerate 4 hours or until firm.
- Note: I reduced the amounts of liquid after problems with this recipe.