Mini Raspberry JELL-O® Bites

Ingredients

• 8 oz philadelphia cream cheese softened
• 1 tsp lemon zest 
• 3 slices round cake prepared cut into 24 cubes (3/ each)
• 1 cup powdered sugar 
• 6 oz jell-o raspberry flavor gelatin 
• 2 cups water boiling
• 1 cup cool whip whipped topping thawed

Equipment

• bowl
• blender
• aluminum foil
• muffin liners
• pastry bag

Directions

1. Place foil liners in 24 mini muffin cups.
2. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved.
3. Place 1 cake cube in each muffin cup; pour gelatin over cake to fill cup completely. Refrigerate 2 hours or until set.
4. Beat cream cheese in medium bowl with mixer until creamy. Gradually add sugar, beating until blended after each addition. Gently stir in COOL WHIP and lemon zest until blended.
5. Fill pastry bag fitted with star tip with cream cheese mixture. Pipe decorative dollop of cream cheese mixture on top of each trifle.