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Lemon-Raspberry Mousse Squares

  • 12servings
  • 255minutes
  • 260calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsCopper, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 48 NILLA Wafers , divided

  2. 3/4 cup boiling water

  3. 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin

  4. 1 cup ice cubes

  5. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened

  6. 1/4 cup sugar

  7. 2 tsp. lemon zest

  8. 1 tub (8 oz.) COOL WHIP Whipped Topping , thawed, divided

  9. 1/3 cup raspberry preserves

  10. 1-1/2 cups mixed fresh fruit (blueberries, raspberries, sliced kiwi, sliced strawberries)

Instructions Jump to Ingredients ↑

  1. STAND 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.

  2. BEAT next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups COOL WHIP.

  3. POUR 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. REFRIGERATE 4 hours or until firm. Invert dessert onto plate; remove pan and plastic wrap. Top dessert with remaining COOL WHIP and fruit.

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