Raspberry-Lemonade Cream Puffs

• 1 pkg. (450 g) frozen puff pastry (2 sheets), thawed
• 1/4 cup boiling water
• zest from 1 lemon
• 1 pkg. (85 g) Jell-O Lemon Jelly Powder
• 2/3 cup canned evaporated milk
• 3 cups thawed Cool Whip Whipped Topping
• 2 cups raspberries
• 60 g (about 1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1/4 cup icing sugar
• 1 tsp. cold water

1. Heat oven to 400 degrees F.
2. Unroll 1 pastry sheet on lightly floured surface; cut crosswise into thirds.
3. Cut each piece crosswise into 6 rectangles.
4. Place, 2 inches apart, on baking sheet.
5. Repeat with remaining pastry sheet.
6. Bake 10 min.
7. Transfer to wire racks; cool completely.
8. Meanwhile, add boiling water and lemon zest to dry jelly powder in medium bowl; stir 2 min.
9. until completely dissolved.
10. Stir in milk.
11. Refrigerate 15 min.
12. or until thickened but not set.
13. Beat jelly mixture with mixer 2 min.
14. or until about doubled in volume.
15. Gently stir in Cool Whip.
16. Refrigerate 20 min.
17. Stir raspberries into jelly mixture.
18. Split pastries; fill with jelly mixture.
19. Mix cream cheese, sugar and cold water until blended; spoon into resealable plastic bag.
20. Cut small piece off one bottom corner of bag; use to drizzle cream cheese mixture over pastries.

pastry, boiling water, zest from, milk, topping, raspberries, cream cheese, icing sugar, cold water

Taken from www.kraftrecipes.com/recipes/raspberry-lemonade-cream-puffs-177732.aspx (may not work)