Lemon-Raspberry Mousse Squares

Name: Lemon-Raspberry Mousse Squares
Prep time: 15 min
Total time: 255 min
Yield: 12
Ingredients: 48 NILLA Wafers, divided; ¾ cup water; 1 pkg. lemon gelatin; 1 cup ice cubes; 1 pkg. brick cream cheese, softened; ¼ cup sugar; 2 tsp. lemon zest; 1 tub frozen whipped topping, thawed, divided; ⅓ cup raspberry preserves; 1½ cups fresh fruit (blueberries, raspberries, sliced kiwi, sliced strawberries)

You'll be walking on air with a square of cream cheese and fruity gelatin whipped up fluffy as a cloud. A totally unique, totally refreshing dessert.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 12 servings

Ingredient list

48 NILLA Wafers, divided
¾ cup boiling water
1 pkg. (3 oz.) lemon gelatin
1 cup ice cubes
1 pkg. (8 oz.) brick cream cheese, softened
¼ cup sugar
2 tsp. lemon zest
1 tub (8 oz.) frozen whipped topping, thawed, divided
⅓ cup raspberry preserves
1½ cups mixed fresh fruit (blueberries, raspberries, sliced kiwi, sliced strawberries)

Directions

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 whipped topping.

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; remove pan and plastic wrap. Top dessert with remaining whipped topping and fruit.