Lemon-Raspberry Mousse Squares

• 48 vanilla wafers, divided
• 3/4 cup boiling water
• 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
• 1 cup ice cubes
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup sugar
• 2 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1/3 cup raspberry preserves
• 1-1/2 cups mixed fresh fruit (blueberries, raspberries, sliced kiwi, sliced strawberries)

1. Stand 16 wafers around edge of plastic wrap-lined 8-inch square pan.
2. Add boiling water to gelatin mix; stir 2 min.
3. until completely dissolved.
4. Stir in ice until melted.
5. Beat next 3 ingredients in large bowl with mixer until blended.
6. Gradually beat in gelatin.
7. Whisk in 2 cups COOL WHIP.
8. Pour half the gelatin mixture into prepared pan; cover with 16 wafers.
9. Microwave preserves on HIGH 15 sec.
10. or until melted; brush onto wafers.
11. Top with remaining gelatin mixture and wafers.
12. Refrigerate 4 hours or until firm.
13. Invert dessert onto plate; remove pan and plastic wrap.
14. Top dessert with remaining COOL WHIP and fruit.

vanilla wafers, boiling water, gelatin, philadelphia cream cheese, sugar, lemon zest, raspberry preserves, blueberries

Taken from www.kraftrecipes.com/recipes/lemon-raspberry-mousse-squares-115432.aspx (may not work)