Serves: 8
Total Calories: 370
1. Chill small mixing bowl and beaters of electric mixer.
2. In small saucepan stir together sugar and gelatin. Stir in 1 cup of raspberries and water. Cook and stir over low heat until sugar and gelatin dissolve.
3. In medium bowl stir gelatin mixture into remaining raspberries. Stir in lemon juice. Refrigerate until partially set.
4. In chilled bowl beat whipping cream on medium speed of electric mixer until soft peaks form. Fold into raspberry mixture. Pour into crust.
5. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.
This Raspberry Mousse Valentine Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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