Lemon-Raspberry Mousse Squares

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.



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