Lemon-Raspberry Mousse Squares

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prep time

15 min

total time

4 hr 15 min

makes

12 servings, 1/12 recipe (68 g) each

photo by:

kraft

recipe by: kraft

What You Need

48 Nilla Vanilla Wafer, divided

3/4 cup boiling water

1 pkg. (85 g) Jell-O Lemon Jelly Powder

1 cup ice cubes

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1/4 cup sugar

2 tsp. lemon zest

1 tub (500 mL) Cool Whip Whipped Topping, thawed, divided

1/3 cup Kraft Pure Red Raspberry Jam

1-1/2 cups fresh raspberries

Make It

STAND 16 wafers around edge of 8-inch square pan lined with plastic wrap. Add boiling water to jelly powder in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted.

BEAT next 3 ingredients in large bowl with mixer until well blended. Gradually beat in jelly. Whisk in 2/3 of the Cool Whip until well blended. Refrigerate remaining Cool Whip for later use.

POUR half the jelly mixture into prepared pan; cover with 16 wafers. Microwave jam in small bowl on HIGH 15 sec. or until melted; brush onto wafers. Cover with layers of remaining jelly mixture and wafers.

REFRIGERATE 4 hours or until firm. Invert dessert onto plate; top with remaining Cool Whip and berries just before serving.