Lemon-Raspberry Mousse Squares

Kraft Desserts
Lemon-Raspberry Mousse Squares Recipe
Makes 12 servings


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


Prep: 15 Minutes
Other: 4 Hours

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.

Nutritional Information
Calories: 270
Total fat: 15 g
Saturated fat: 9 g
Cholesterol: 45 mg
Sodium: 350 mg
Carbohydrate: 29 g
Dietary fiber: 1 g
Sugars: 20 g
Protein: 4 g
Vitamin A: 10% DV
Vitamin C: 20% DV
Calcium: 8% DV
Iron: 2% DV

Created date

April 2010