Tuesday, August 3, 2010

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.

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