Rasberry mousse filling
- 1 8oz. brick cream cheese,softened
- 1 15oz. jar Polander seedless rasberry
- 1 8 oz. tub cool whip (I use cool whip lite)
- Put cream chesse in mixer whip on med for 2 minutes. Add rasberry mix until combined. Add cool whip until combined. Put mixture in refrigerator for 30 min to set.
Would a cake with this filling be able to sit out for several hours? I've heard if the sugar ratio is high enough, it is fine.
What is/where can you buy Polander seedless raspberry? Is it a jar of Jam? Also could this be used as a frosting/topping instead of a filling? Sounds delicious, can't wait to try it out!
You can find the Polander jam down the jelly aisle at Meijer
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