Lemon-Raspberry Mousse Squares

Ingredients

• 8 ounce philadelphia cream cheese softened
• 1.5 cups fruit fresh
• 1 cup ice cubes 
• 3 ounce jell-o lemon flavor gelatin 
• 2 teaspoons lemon zest 
• 48  nilla wafers divided
• 0.3 cup raspberry preserves 
• 0.3 cup sugar 
• 0.8 cup water boiling
• 8 ounce cool whip whipped topping divided thawed

Equipment

• bowl
• frying pan
• whisk
• blender
• plastic wrap
• microwave

Directions

1. Stand 16 wafers around edge of plastic wrap-lined 8-inch square pan.
2. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in ice until melted.
3. Beat next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin.
4. Whisk in 2 cups COOL WHIP.
5. 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.
6. Refrigerate 4 hours or until firm. Invert dessert onto plate; top with remaining COOL WHIP and fruit.