Raspberry-Lemon Mousse Squares

• 1-1/4 cups graham crumbs
• 1/4 cup butter, melted
• 1-1/3 cups boiling water, divided
• 1 pkg. (85 g) Jell-O Raspberry Jelly Powder
• 1 pkg. (85 g) Jell-O Lemon Jelly Powder
• 1-1/2 cups ice cubes, divided
• 1 cup cold water, divided
• 2-1/2 cups thawed Cool Whip Whipped Topping, divided
• 16 fresh raspberries

1. Heat oven to 350 degrees F.
2. Combine graham crumbs and butter; press onto bottom of 9-inch square pan.
3. Bake 10 min.
4. ; cool.
5. Meanwhile, add 2/3 cup boiling water to each flavour jelly powder in separate bowl; stir 2 min.
6. until completely dissolved.
7. Add 3/4 cup ice and 1/2 cup cold water to jelly in each bowl; stir until slightly thickened.
8. Remove any unmelted ice.
9. Whisk 1 cup Cool Whip into jelly in each bowl until blended.
10. Refrigerate 20 min.
11. or until jelly mixtures are thick enough to mound; spoon alternately over crust.
12. Swirl gently with knife.
13. Refrigerate 4 hours or until firm.
14. Cut into squares.
15. Garnish with remaining Cool Whip and raspberries.

graham crumbs, butter, boiling water, cold water, topping, fresh raspberries

Taken from www.kraftrecipes.com/recipes/raspberry-lemon-mousse-squares-159380.aspx (may not work)