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.



http://allrecipes.com/Recipe/Lemon-Raspberry-Mousse-Squares/Detail.aspx

Margarita Mousse

Ingredients

• 1/4 cup sugar
• 1 envelope unflavored gelatin
• 1/4 teaspoon salt
• 1/4 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 1/4 cup limeade concentrate or tequila
• 1/4 cup fresh orange juice or Triple Sec
• 4 egg yolks
• 1 teaspoon grated lime zest
• 1 cup whipping cream

Meringue:

• *3 egg whites
• 1/4 teaspoon cream or tartar
• 1/4 cup sugar

Directions

Custard:

In a medium saucepan, combine 1/4 cup of the sugar, the gelatin, and the salt. Stir in the lemon juice, lime juice, limeade (or tequila), and orange juice (or Triple Sec). Stir well. In a medium glass dish, whip the egg yolks until they are light. Stir in the lime zest. Add to the saucepan and cook over low heat, stirring constantly, until the gelatin is dissolved, about 3 minutes. Remove from heat. Transfer to a plastic container and allow it to come to room temperature. Cover and refrigerate, stirring occasionally until the mixture has begun to gel, about 30 minutes.

For the Meringue:

With an electric mixer, beat egg whites with cream of tartar until soft peaks form. Gradually beat in the sugar until stiff. Fold in beaten whipped cream.

Remove custard from refrigerator and fold in the meringue. Place the mixture, when finished folding, back into the refrigerator and let chill.

When serving rim your glass with sugar and pour chilled mousse into glass.

• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
• Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

http://www.foodnetwork.com/recipes/margarita-mousse-recipe/index.html