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Instructions |
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Lightly coat an 8x3-in springform pan with nonstick spray. Slice each cake into seven 1/4 in. thick rounds. Arrange 2 rows around the side of the pan. Fit remaining slices to cover the bottom of the pan.
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Beat cream cheese and 1/4 cup sugar in a large bowl with mixer on medium speed until smooth and fluffy. Prepare both boxes of mousse mix as label directs, using only 1 cup cold water total instead of the milk. Add mint, if desired.
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Fold 1/4 the mouse into the cream cheese mixture until no white streaks remain. Fold in remaining mouse until blended. Spoon into lined pan. Cover and refrigerate 8 hours, or overnight. To serve, remove pan sides.
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Garnish with dollops of whipped cream or additional slices of cake.
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Originally Submitted
3/6/2009
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