Raspberry-Lemonade "Cream Puffs"

By lorik

Ingredients

• 1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
• 1/4 cup boiling water
• Zest from 1 lemon
• 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
• 1 can (5 oz.) evaporated milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 2 cups raspberries
• 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup powdered sugar
• 1 tsp. cold water

Details

Servings 36
Preparation time 15mins
Cooking time 60mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 400ºF.

UNFOLD 1 pastry sheet on lightly floured surface; cut crosswise into thirds, following fold lines in pastry. Cut each piece crosswise into 6 rectangles. Place, 2 inches apart, on baking sheet. Repeat with remaining pastry sheet.

BAKE 10 min. Remove to wire racks; cool completely. Meanwhile, add boiling water and lemon zest to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in milk. Refrigerate 15 min. or until thickened but not set.

BEAT gelatin mixture with mixer 2 min. or until about doubled in volume. Gently stir in COOL WHIP. Refrigerate 20 min.

STIR raspberries into gelatin mixture. Split pastries; fill with gelatin mixture. Mix cream cheese, powdered sugar and cold water until blended; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle cream cheese mixture over pastries.