Raspberry Mousse Filling

9 Responses

1. 

   Mzz_noel

   October 31st, 2009 at 11:05 pm

   I have to say this is my absolute favorite filling so far, Thanks for Sharing!

2. 

   oceanviewbaker

   November 22nd, 2009 at 12:54 pm

   I can`t wait to try this!

3. 

   LauraChristineD

   November 23rd, 2009 at 1:50 pm

   for a healthier trans fat free option sub Tru Whip for cool whip. :]

4. 

   Metltm

   June 12th, 2010 at 12:24 am

   Love this recipe!! So easy & delish! Thanks for posting it.

5. 

   terra1965

   July 22nd, 2010 at 1:48 pm

   This is so refreshing. I absolutely love it. Thanks for sharing.

6. 

   turtlesoup

   October 28th, 2010 at 4:44 pm

   I just got a request for white cake w/raspberry mousse filling. Can’t wait to try this recipe!

7. 

   sarcastigirl

   March 31st, 2011 at 11:23 pm

   does this filling need to be refrigerated?

8. 

   Natalie1987

   May 14th, 2011 at 11:27 am

   I have to say, I found this recipe several months ago and have used it on numerous occasions. Everyone loves this! I put this with a lemon cake and white chocolate buttercream and several people told me it was the best cake they have ever had! You can also change the raspberry to anything else you want, it’s very versatile and delicious!

9. 

   altiec

   April 5th, 2012 at 4:39 pm

   I just made this for the first time – I love it! I used a 12 oz tub of cool whip… they must’ve stopped making 16oz tubs, since I grabbed the biggest one they had. Still came out just fine.

   I think this is going to be my new go-to filling!!