Raspberry-Lemon Mousse Squares

• 1-1/4 cups graham cracker crumbs
• 1/4 cup butter, melted
• 1-1/3 cups boiling water, divided
• 1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
• 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
• 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 flavor gelatin mix in separate bowl; stir 2 min.
6. until completely dissolved.
7. Add 3/4 cup ice and 1/2 cup cold water to gelatin in each bowl; stir until slightly thickened.
8. Remove any unmelted ice.
9. Whisk 1 cup COOL WHIP into gelatin in each bowl until blended.
10. Refrigerate 20 min.
11. or until 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. Serve topped with remaining COOL WHIP and raspberries.

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

Taken from www.kraftrecipes.com/recipes/raspberry-lemon-mousse-squares-158894.aspx (may not work)