Lemon-Raspberry Mousse Squares

Lemon-Raspberry Mousse Squares

total time 4 hr 15 min
prep 15 min
servings 12 servings

What You Need
48 NILLA Wafers, divided
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 cup ice cubes
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 tsp. lemon zest
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/3 cup raspberry preserves
1-1/2 cups fresh fruit (blueberries, raspberries, sliced kiwi, sliced strawberries)
Make It

STAND 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in ice until melted.

BEAT next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups COOL WHIP.

POUR half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on HIGH 15 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.

REFRIGERATE 4 hours or until firm. Invert dessert onto plate; remove pan and plastic wrap. Top dessert with remaining COOL WHIP and fruit.


Source:kraftrecipes.com
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