Lemon-Raspberry Mousse Squares

By jeaninemg

Ingredients

• 40 vanilla wafers, divided
• 3/4 C boiling water
• 1 package (3 oz) Jello Lemon flavor gelatin
• 1 C ice cubes
• 1 pkg (8 oz) Philadelphia cream cheese, softened
• 1/4 C sugar
• 2 tsp. lemon zest
• 1 tub (8 oz) Cool Whip whipped topping, thawed, divided
• 1/3 C raspberry preserves
• 1 1/2 C fresh fruit

Details

Servings 12
Preparation time 15mins
Cooking time 255mins

Preparation

Step 1

Stand 16 wafers around the edge of plastic-wrap lined 8" square pan. Add boiling water to gelatin; stir 2 minutes, until completely dissolved. Stir in ice until melted.

Beat next 3 ingredients in a 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 seconds or until melted. Brush onto the wafers. Top with remaining gelatin mixture and wafers.

Refrigerate 4 hours until firm. Invert dessert onto a plate, top with remaining Cool Whip and fresh fruit.