Lemon-Raspberry Mousse Squares Recipe

• 8 oz tub Whipped Topping, divided
• 3 oz package Lemon Flavor Gelatin
• 1/3 cup Raspberry Preserves
• 48 Wafers, divided
• 8 oz package Cream Cheese, softened
• 2 tsp Lemon Zest
• 1 1/2 cups Fresh Fruits
• 1/4 cup Sugar
• 3/4 cup Boiling Water
• 1 cup Ice Cubes

• Stand 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir for 2 minutes 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 whipped topping.
• Pour half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on high for 15 seconds 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 whipped topping and fruit.