Shelly's Recipe

LEMON-RASPBERRY MOUSSE SQUARES

Category: Desserts

48 vanilla wafers, divided
3/4 cup boiling water
1 (3 oz) pkg lemon flavor gelatin
1 cup ice cubes
1 (8 oz) pkg cream cheese, softened
1/4 cup sugar
2 tsp lemon zest
1 (8 oz) container 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 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; top with remaining whipped topping and fruit.

Variation: Prepare as directed, using strawberry flavor gelatin and strawberry jam. Garnish with sliced fresh