Lemon-Raspberry Mousse

• 48 NILLA Wafers, divided
• ¾ cup boiling water
• 1 pkg (3-oz) Lemon JELL-O
• 1 cup ice cubes
• 1 pkg (8 oz) PHILADELPHIA Cream Cheese, softened
• ¼ cup sugar
• 2 tsp lemon zest
• 1 tub (8 oz) COOL WHIP, thawed, divided
• 1/3 cup raspberry preserves
• 1½ cups fresh fruit

1. Cover the bottom of an 8-inch square pan with wafers. Add boiling water to JELL-O. Stir 2 min. until completely dissolved. Stir in ice until melted.
2. Beat cream cheese, sugar, and 2 tsp. lemon zest in a large bowl with mixer until blended. Gradually beat in JELL-O. Whisk in 2 cups COOL WHIP.
3. Pour half the JELL-O mixture into prepared pan; cover with 16 wafers.
4. Microwave preserves on HIGH 15 sec. or until melted; brush onto wafers. Top with remaining JELL-O mixture. Stand remaining wafers around the edge of the pan.
5. Refrigerate 4 hours or until firm.
6. Top with remaining COOL WHIP and fruit, such as kiwi, raspberries, blueberries, and strawberries.