Lemon-raspberry mousse squares

By adventurefamily5

From Kraft.

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 tsp. lemon zest
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1/3 cup raspberry preserves
• 1-1/2 cups fresh fruit

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; top with remaining COOL WHIP and fruit.

VARIATION: Prepare as directed, using JELL-O Strawberry Flavor Gelatin and strawberry jam. Garnish with sliced fresh strawberries.