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Lemon Raspberry Mousse Squares


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  • 48 Nilla wafers, divided
  • 3/4 cup boiling water
  • 1 package (3 oz.) JELL-O lemon flavor gelatin
  • 1 cup ice cubes
  • 1 package (8 oz.) Philadelphia cream cheese, softened
  • 1/4 cup sugar
  • 2 tsp. lemon zest
  • 1 tub (8 oz.) cool whip, thawed, divided
  • 1/3 cup raspberry preserves
  • 1 1/2 cups fresh fruit


Servings 12
Preparation time 15mins
Cooking time 19mins


Step 1

Stand 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water the 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.

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