Use the print button 
on your browser
to print this recipe.

Phoebe’s Raspberry Mousse

1/3 c. Creme
1 Tbsp. Creme cheese (softened -- I nuked mine 10 sec.)
SF Raspberry Jello mix to taste

Whip the creme a little until it starts to stiffen up, then add the creme cheese and blend.  Add Jello mix (dry) to taste.  Put in freezer about 15 minutes.

This is great. Tastes a lot like the Texas Gold Strawberry Cheesecake ice-cream. :-)