In a large mixing bowl, using a mixer, beat whipping cream until it forms stiff peaks. Remove from bowl into another bowl and set aside.

Place cream cheese and sugar into the sam mixing bowl you used for the whipped and blend with mixer until well blended

Gradually pour in lemon juice while mixing until mixture is light and fluffy.

Gently fold in reserved whipped cream until well combined.

Pour into individual bowls and refrigerate for at least 1 hour. If you make them the day before be sure to cover containers or the mouse will dry out on top.

Makes 5 1/2 cup servings.