thanksgiving: lemon-raspbery mousse squares

godblessourhome

this recipe is from the back of a nilla wafer box and it is super good. enjoy!

48 NILLA Wafers, divided
3/4 cup boiling water
1 (3 ounce) package JELL-O Lemon Flavor Gelatin
1 cup ice cubes
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 teaspoons lemon zest
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1/3 cup raspberry preserves
1 1/2 cups fresh fruit

Directions
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; top with remaining COOL WHIP and fruit.

1/2-cup serving
Amount Per Serving Calories: 250 | Total Fat: 11.7g | Cholesterol: 24mg