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Dessert Recipes

Raspberry Mousse Charlotte Cake

Five-star fabulous and no-bake easy, this pretty-in-pink delight is guaranteed to dazzle your crowd from first sight to last bite.


16 - 16 serving

Total Time

Prep Time


  • 1 tsp. shortening
  • melted
  • 34 Pepperidge Farm dark chocolate Milano cookies
  • thawed
  • 1 envelope unflavored gelatin
  • 2 c. heavy cream
  • divided
  • 1/4 c. seedless raspberry jam
  • 2 (6 oz.) containers raspberries


Line rimmed baking sheet with parchment paper. In bowl, stir shortening and chocolate chips until smooth. Dip half of one side of 18 cookies into chocolate, letting excess drip off; transfer to pan. Chill 15 min. Line side of 9"x3" springform pan with cookies, dipped side facing out. Line bottom of pan with remaining cookies, cutting to fit.

In blender, purée frozen raspberries and juices until smooth; strain into large bowl. In microwave-safe bowl, combine 1⁄2 cup berry purée and gelatin and let stand 5 min.; microwave mixture in 15-sec. intervals until gelatin dissolves. Mean while, with mixer on medium speed, beat cream and 1⁄4 cup sugar to medium-soft peaks.

Stir remaining sugar into remaining purée; stir in gelatin mixture until smooth. Gently fold in whipped cream until no white streaks remain. Spread mousse in pan. Cover; chill until firm, at least 4 hrs. or overnight. Remove side of pan. Stir jam until smooth; spread over mousse. Top with raspberries as desired.

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