Lemon-Raspberry Mousse Squares

• 48 Nilla Vanilla Wafers, divided
• 3/4 cup boiling water
• 1 pkg. (85 g) Jell-O Lemon Jelly Powder
• 1 cup ice cubes
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1/4 cup sugar
• 2 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 1 tub (500 mL) Cool Whip Whipped Topping, thawed, divided
• 1/3 cup Kraft Pure Raspberry Jam
• 1-1/2 cups fresh raspberries

1. Stand 16 wafers around edge of 8-inch square pan lined with plastic wrap.
2. Add boiling water to jelly powder in medium bowl; stir 2 min.
3. until completely dissolved.
4. Add ice; stir until melted.
5. Beat next 3 ingredients in large bowl with mixer until blended.
6. Gradually beat in jelly.
7. Whisk in 2/3 of the Cool Whip until blended.
8. Refrigerate remaining Cool Whip for later use.
9. Pour half the jelly mixture into prepared pan; cover with 16 wafers.
10. Microwave jam in small bowl on HIGH 15 sec.
11. or until melted; brush onto wafers in pan.
12. Cover with layers of remaining jelly mixture and wafers.
13. Refrigerate 4 hours or until firm.
14. Invert dessert onto plate; top with remaining Cool Whip and berries just before serving.

nilla vanilla wafers, boiling water, cream cheese, sugar, lemon zest, fresh raspberries

Taken from www.kraftrecipes.com/recipes/lemon-raspberry-mousse-squares-116516.aspx (may not work)