Lemon-Raspberry Mousse Squares

By á-8623

Ingredients

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

Details

Servings 12
Preparation time 15mins
Cooking time 255mins
Adapted from kraftrecipes.com

Preparation

Step 1

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.



Kraft Kitchens Tips




Size-Wise

Cool off with a 1/2-cup serving of this creamy dessert.

Variation

Prepare using JELL-O Strawberry Flavor Gelatin and strawberry jam. Garnish with sliced fresh strawberries.