I made the following:

http://cakecentral.com/recipes/2030/rasberry-mousse-filling-ii

It's been in the fridge for at least an hour. I need to get this cake filled and it's not mousse....it's soup! Help!

I dont see why it would be soup, but try to add a little bit of psugar.

I wish I could help you, but I had the same problem with a similar cool whip filling. After adding powdered sugar it was just sweet and thicker, but not fluffy at all. I gave up and used Frosting Pride, it is a nondairy whipped topping that doesn't break down as easily.

I really hope it works out better for you. It is so frustrating when recipes don't work out as we expect.

I don't know anything about fixing problems like this, so don't shoot me if this is a crap idea! But maybe put some fruit flavoured jelly in there - I mean the gelatin based wobbly stuff that kids have at parties.

I have a recipe for a dessert which uses a pack of jelly, some cottage cheese all whipped smooth, and some protein powder. (it's for body building diets!). When it sets, it's like a light fluffy mousse, insanely delicious. so maybe that will save your recipe?

In my recipe you blend up the protein powder with the cottage cheese, then add the jelly to some boiling water, then mix both bowls together. So if you wanted to try it, you'd mix up the jelly first then add to your existing mixture.

what have you got to lose?

I whipped up a batch of Dream Whip and folded it in. Not as fluffy as I would have liked, but much better than my soup. Thanks, guys for your responses. Won't use this recipe again. Will stick to the scratch method.

I always use gelatin and then fold the cool whip in by hand. The mixture should be thick, but not set when you fold in the cool whip. This recipe doesn't use any gelatin so I'm not sure if that is part of the problem or not.