Twenty Minute Lemon Mousse
Source: Knox Gelatin Cookbook (1977)
8 servings

When you may say to yourself "Oops, I forgot to make dessert", this rich tasting mousse comes to your rescue.

2 envelopes Knox unflavored Gelatin
1/2 cup cold water
1 cup boiling water
2 cups (1 pint) lemon sherbet
1 container (9 ounces) frozen whipped topping, thawed

In a large bowl, mix unflavored gelatin with cold water. Add boiling water and stir until gelatin is completely dissolved. Gradually add the sherbet: stir until completely thawed. Blend in whipped topping. Spoon into dessert dishes: chill 15 minutes.

Other ways:
Use any flavor sherbet in this with excellent results - orange, pineapple, lime, raspberry, or any kind you have handy in the freezer.

Note: If desired food coloring may be added by the drop before chilling to increase color.

Garnish with mint leaves, fresh fruit or whipped cream.