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.
No comments:
Post a Comment