Lightly coat an 8 x 3-in. springform pan with nonstick spray. Slice each cake into seven 1/4-in.-thick rounds. Arrange 2 rows around side of pan. Fit remaining slices to cover bottom of pan.
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.
Fold 1/4 the mousse into the cream cheese mixture until no white streaks remain. Fold in remaining mousse until blended. Spoon into lined pan. Cover and refrigerate 8 hours, or overnight. To serve, remove pan sides.
Cal 272 Pro 2 Car 27 Fiber 2
Fat 16 (saturated fat) 8 Chol 21
This recipe has been added to the following public cookbooks:
sao's cookbook
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