Lemon-Raspberry Mousse Squares

(Courtesy of Kraft)

Ingredients:
48 Nilla wafers, divided
3/4 c. boiling water
1 pkg. (3 oz.) lemon flavor gelatin
1 c. ice cubes
1 pkg. (8 oz.) cream cheese, softened
1/4 c. sugar
2 tsp. lemon zest
1 tub (8 oz.) whipped topping, thawed, divided
1/3 c. raspberry preserves
1 1/2 c. fresh fruit

Directions:
Stand 16 wafers around edge of plastic wrap-lined 8 inch square pan.  Add boiling water to gelatin mix; stir 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 c. whipped topping.

Pour half of 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.