Lemon-Raspberry Mousse Squares
- 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 teaspoons lemon zest
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 1/3 cup raspberry preserves
- 1 1/2 cups fresh fruit
- 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.
- next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups COOL WHIP.
- 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.
- 4 hours or until firm. Invert dessert onto plate; top with remaining COOL WHIP and fruit.
- Calories: 270
- Total fat: 15 g
- Saturated fat: 9 g
- Cholesterol: 45 mg
- Sodium: 350 mg
- Carbohydrate: 29 g
- Dietary fiber: 1 g
- Sugars: 20 g
- Protein: 4 g
- Vitamin A: 10% DV
- Vitamin C: 20% DV
- Calcium: 8% DV
- Iron: 2% DV
nilla wafers, boiling water, gelatin, philadelphia cream cheese, sugar, lemon zest, raspberry preserves, fresh fruit
Taken from www.myrecipes.com/recipe/lemon-raspberry-mousse-squares (may not work)