This dessert is extremely easy and can be so versatile. The number of variations is pretty much endless. I have made it several times and each time it gets rave reviews. No baking required, so definitely a good dessert for the summer. You can garnish it with fruit or decorate it fancier, or not at all if you are not in the mood for it :) But in any event, it is going to be delicious.
Ingredients
48 NILLA Wafers, divided
3/4 cup boiling water
1 (3 ounce) package JELL-O Lemon Flavor Gelatin
1 cup ice cubes
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 teaspoons lemon zest
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1/3 cup raspberry preserves
1 1/2 cups fresh fruit
Directions
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.
Recipe adapted from: http://allrecipes.com/recipe/lemon-raspberry-mousse-squares/detail.aspx
Ingredients
48 NILLA Wafers, divided
3/4 cup boiling water
1 (3 ounce) package JELL-O Lemon Flavor Gelatin
1 cup ice cubes
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 teaspoons lemon zest
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1/3 cup raspberry preserves
1 1/2 cups fresh fruit
Directions
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.
Recipe adapted from: http://allrecipes.com/recipe/lemon-raspberry-mousse-squares/detail.aspx
