I needed a light raspberry mousse filling for some cupcakes so I just started adding things. It’s really a very simple recipe and tastes wonderful!!
Raspberry Mousse Filling
- 1- 8 oz. pkg Cream Cheese (softened)
- 1/2 cup Raspberry Jam (seedless)
- 1- 16 oz. tub Non-Dairy Whipped Topping (Cool Whip)
- Beat cream cheese in medium sized bowl until creamy. Add jam and beat until very smooth. Add whipped topping and fold into raspberry mixture. It will thicken as you fold in the whipped topping. Us this to fill cakes, cupcakes, cream horns, the possibilities are endless!!