“Recipe is from Woman's Day magazine (1985). This easy recipe makes an impressive looking, delicious dessert! Prep time includes the 3 hour chilling time.”
4hrs 35mins
1 cake

Ingredients Nutrition

  • 2 (1/4 ounce) envelopes unflavored gelatin, plus
  • 1 tablespoon unflavored gelatin
  • 1 14 cups cold water
  • 3 cups lemon sherbet
  • yellow food coloring (optional)
  • 1 cup whipping cream, whipped stiff
  • 33 thin tubular shaped pirouette cookies (approximate amount)
  • For Garnish
  • whipped cream (optional)
  • halved lemon slice (optional)


  1. Line bottom of 8 or 81/2-inch spring form pan with a circle of baking parchment cut to fit.
  2. In a large sauce pan, sprinkle gelatin over water and let stand 1 minute.
  3. Stir over low heat until gelatin is completely dissolved (about 3 minutes).
  4. Gradually stir in sherbet until completely dissolved.
  5. Add a drop or two of food coloring (if using) to tint mixture a pale yellow.
  6. Chill mixture until it mounds when dropped from a spoon (about 1 hour).
  7. Fold whipped cream into gelatin mixture.
  8. Spoon a little mousse mixture into the bottom of an 8 to 8 1/2-inch spring form pan (about 1/4 inch deep).
  9. Stand the cookies up (vertically) all around the inside edge of the pan (forming a"crust"), gently push the cookies down into the 1/4 inch of mousse mixture on the bottom of the pan.
  10. Gently pour the remaining mousse into the pan.
  11. Cover loosely with waxed paper.
  12. Chill at least 3 hours until firm, or overnight.
  13. Before serving, remove sides of pan; garnish mousse with dollops of whipped cream and lemon slices.
  14. To serve, cut into wedges "3 cookies thick" with a very sharp knife.

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