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Lemon-Raspberry Mousse Squares


48 Nilla Wafers®, divided
3/4 cup(s) boiling water
1 package(s) (3-ounce) Jell-O® Lemon Flavor Gelatin
1 cup(s) ice cubes
1 package(s) (8-ounce) Philadelphia® Cream Cheese, softened
1/4 cup(s) sugar
2 teaspoon(s) lemon zest
1 tub(s) (8-ounce) Cool Whip® Whipped Topping, thawed, divided
1/3 cup(s) raspberry preserves
1 1/2 cup(s) fresh fruit

  1. Stand 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 minutes until completely dissolved. Stir in ice until melted.
  2. Beat next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups Cool Whip®.
  3. Pour half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on high 15 seconds or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.
  4. Refrigerate 4 hours or until firm. Invert dessert onto plate; top with remaining Cool Whip® and fruit.



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