HI! I made a very tasty raspberry mousse consisting of creamcheese, marshmellow cream and raspberry jam but it is still not thick enough- I need something, what is it???? It is consistancy of pancake batter right now. Im thinking pudding, any ideas?

You could try heating it with a slurry of cornstarch. Bring to a boil for one minute to activate the starch. Or just whip some cream and fold some of your mixture into it. A mousse actually has a foam base, such as whipped cream. Just mixing cream cheese, marshmallow creme and jam does not a mousse make...

Me again, I did actually have a heavy whipping cream base, but I didnt whip it first- is that where I went wrong?. Since my last post Ive added a box of jello but still not getting the set up.

Yes, that's where you went wrong. You whip the cream, add a little of the whipped cream to your flavor base to lighten it up a bit, and then fold the flavor base gently into the rest of the whipped cream.

soooo, must I start over or is there a fix? It has stiffened some in the Fridge but it must travel with the cake over 2 hours when done.

Personally, if it were me, I'd make it over again and serve whatever you have in the fridge as a topping on French toast tomorrow morning.