Ingredients:

Directions:
SPRINKLE gelatin over water in small bowl; stir to dissolve. Cool slightly. Pour evaporated milk into medium mixer bowl. Add gelatin and stir. Place bowl in freezer for about 30 to 40 minutes or until ice crystals form around edge of bowl.

BEAT cream cheese in medium bowl on high until light and fluffy. Add marshmallow cream; beat until light and fluffy; set aside.

REMOVE chilled evaporated milk from freezer. Beat on high speed for 1 to 2 minutes or until stiff peaks form. Slowly add powdered sugar and continue beating for 1 minute. Add beaten cream cheese mixture to whipped milk; beat until blended. Stir in lime juice and lime zest. Spoon into serving dishes; refrigerate for at least 1 hour. Sprinkle each serving with lime zest, if desired. Insert cookie into each mousse.

COOKING TIP: Substitute lemon juice for lime juice and shortbread cookies for gingersnaps for a delicious variation.