Ingredients
  • 1 box lemon pie filling (I used Dr. Oetker's but you could also use jarred lemon curd such as Dickinson's)
  • 1 cup heavy whipping cream
  • 2 Tbsp sugar
  • 1 3 oz. package cream cheese, softened
  • 3 oz. white chocolate, melted and cooled
  • Raspberries, blackberries, blueberries, etc. for serving
Instructions
  1. Prepare the lemon filling according to the directions on the box. Once cooled slightly, pour evenly into 8-10 glasses or small bowls. Refrigerate for 30 minutes.
  2. In a bowl, beat cream until it begins to thicken. Gradually add sugar, beating until stiff peaks form; set aside.
  3. In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. Fold in whipped cream.
  4. Top each of the lemon-filled glasses or bowls with an equal amount of the mousse. Refrigerate for 30 minutes to an hour.
  5. Garnish with fresh berries before serving.
Recipe by Mom Machine at http://mom-machine.com/lemon-and-white-chocolate-mousse/