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Lemon-Raspberry Mousse Squares

Prep time 15 mins
Other time 4 hrs
Yield Makes 12 servings


  • 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

How to Make It

  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.

    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