Lemon-Raspberry Mousse Squares

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Prep Time: 15 minutes
Total Time: 4 hours (including refrigeration)

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  • 12

Ingredients

  • 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 Teaspoons Lemon Zest
  • 1 Tub (8 oz) Cool Whip whipped topping, thawed, divided
  • 1/3 Cup Raspberry Preserves
  • 1 1/2 Cups Fresh Fruit (such as raspberries, strawberries, kiwi, blueberries)

Preparation

Step 1

Stand 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 minutes 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 seconds or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.

Refrigerate 4 hours or until firm. Invert dessert onto plate; top with remaining Cool Whip and fruit.

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