Lemon Cheesecake Mousse


1 package (4 serving size) lemon Jello
½ cup boiling water
1 package (8oz) cream cheese, softened
½ cup cold water
1 cup Cool Whip
berries, for garnish

Add lemon Jello to a bowl and pour in the boiling water. Stir until Jello is completely dissolved.
Pour Jello mixture into a blender. Add in cream cheese and cold water and blend for 1 minute or until smooth.
Pour mixture into a large bowl and add in Cool Whip. Mix together until well blended and smooth.
Spoon into four to six dessert dishes (depends on how full you want them). Place in the fridge for 2 hours.
When ready to serve, top with berries or Cool Whip.


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