Raspberry-Lemonade "Cream Puffs

Ingredients

• 2 oz philadelphia cream cheese softened ()
• 5 oz evaporated milk canned
• 3 oz jell-o lemon flavor gelatin 
• 1  lemon zest 
• 0.3 cup powdered sugar 
• 17.3 oz puff pastry frozen thawed (2 sheets)
• 2 cups raspberries 
• 0.3 cup water boiling
• 1 tsp water cold
• 8 oz cool whip whipped topping thawed

Equipment

• bowl
• baking sheet
• oven
• blender
• ziploc bags

Directions

1. Heat oven to 400F.
2. Unfold 1 pastry sheet on lightly floured surface; cut crosswise into thirds, following fold lines in pastry.
3. Cut each piece crosswise into 6 rectangles.
4. Place, 2 inches apart, on baking sheet. Repeat with remaining pastry sheet.
5. Bake 10 min.
6. Remove to wire racks; cool completely. Meanwhile, add boiling water and lemon zest to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in milk. Refrigerate 15 min. or until thickened but not set.
7. Beat gelatin mixture with mixer 2 min. or until about doubled in volume. Gently stir in COOL WHIP. Refrigerate 20 min.
8. Stir raspberries into gelatin mixture. Split pastries; fill with gelatin mixture.
9. Mix cream cheese, powdered sugar and cold water until blended; spoon into resealable plastic bag.
10. Cut small piece off one bottom corner of bag; use to drizzle cream cheese mixture over pastries.