Lemon/Raspberry Mousse Squares

If you're anything like me, and always on the go, that doesn't leave you much time after dinner to bake or prepare dessert. Try this easy, simple recipe for a tasty treat, and make ahead of time on a Sunday to last you a few weeknights when that late night craving hits! The recipe makes plenty for a family - but you can also take the extra into work - I'm sure your co-workers won't mind :)

Thanks Kraft! Click here for link to recipe - http://www.kraftrecipes.com/recipes/lemon-raspberry-mousse-squares-115432.aspx

What you will need

48 Nilla Wafers, divided

3/4 cup  boiling water

1 pkg. (3 oz.) JELLO Lemon Flavor Gelatin

1 cup  ice cubes

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup  sugar

2 tsp. lemon zest

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

1/3 cup raspberry preserves

Fresh Fruit for Topping!


Make!
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, then 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 20 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.
REFRIGERATE 4 hours or until firm. Invert dessert onto plate upside down; top with remaining COOL WHIP and fresh fruit.

I added fresh Kiwi to top, but raspberries and blueberries would make a wonderful topping as well. Enjoy!