Tuesday, July 20, 2010
Lemon-Raspberry Mousse Squares
What You Need
48 NILLA 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
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/3 cup Raspberry preserves
1-1/2 cups Fresh fruit
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.
BEAT next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups COOL WHIP.
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.
REFRIGERATE 4 hours or until firm. Invert dessert onto plate; top with remaining COOL WHIP and fruit.
Kraft Kitchens TipsSize-WiseCool off with a 1/2-cup serving of this creamy dessert.Variation Prepare as directed, using JELL-O Strawberry Flavor Gelatin and strawberry jam. Garnish with sliced fresh strawberries.