Mini Raspberry-Lemon JELL-O Trifle Bites

• 3 slices prepared pound cake (3/4 inch thick)
• 2 cups boiling water
• 2 pkg. (4-serving size each) JELL-O Raspberry Flavor Gelatin
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup thawed COOL WHIP Whipped Topping
• 2 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09

1. Place foil liners in 24 miniature muffin pan cups.
2. Cut each pound cake slice into 8 cubes; place 1 cake cube in each prepared muffin cup.
3. Set aside.
4. Stir boiling water into dry gelatin mix in medium bowl 2 min.
5. until completely dissolved; spoon evenly over cake cubes in cups.
6. Refrigerate 2 hours or gelatin is until set.
7. Beat cream cheese in small bowl with electric mixer on medium speed until creamy.
8. Gradually add sugar, beating until well blended after each addition.
9. Add whipped topping and lemon peel; stir gently until well blended.
10. Spoon into pastry bag fitted with star tip.
11. Use to pipe decorative dollop of whipped topping over gelatin in each cup.
12. Store in refrigerator.

cake, boiling water, gelatin, philadelphia cream cheese, powdered sugar, thawed cool, lemon zest

Taken from www.kraftrecipes.com/recipes/mini-raspberry-lemon-jell-o-trifle-bites-76252.aspx (may not work)