Lemon-Raspberry Mousse Squares

Lemon Raspberry Mousse Square

Prep Time: 15 minutes
Total Time: 4 hours 15 minutes (includes refrigeration)
Serves: 12

  • 48 vanilla wafers, divided
  • ¾ c boiling water
  • 1 pkg (3 oz) lemon flavor gelatin
  • 1 c ice cubes
  • 1 pkg (8 oz) cream cheese, softened
  • ¼ c sugar
  • 2 tsp lemon zest OR 1 Tbsp lemon juice
  • 1 tub (8 oz) whipped topping, thawed, divided
  • ⅓ c raspberry preserves
  • 1 ½ c fresh fruit (kiwi, strawberry, raspberry, blueberry . . .)
  1. Stand 16 wafers around edge of plastic wrap-lined 8″ square pan. Add boiling water to gelatin mix; stir 2 minutes until completely dissolved. Stir in ice until melted.
  2. Beat next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 c whipped topping.
  3. Pour half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on HIGH 15 seconds or until melted; brush onto wafers. Top with remaining gelatin mixtures and wafers.
  4. Refrigerate 4 hours or until firm. Invert dessert onto plate; top with remaining whipped topping and fruit.
Lemon-Raspberry Mousse Squares - Pan Ready
Lemon-Raspberry Mousse Squares - Ready to refrigerate
Lemon-Raspberry Mousse Squares - Ready to cut and eat

You’ll especially like dish this if you love fruit.  With all of the lemons, and raspberries and strawberries, oh my!  The original recipe called for lemon zest but I forgot the lemon on my shopping trip so I improvised with lemon juice that I had.  It’s for the best too I guess, because I didn’t have any other use for the lemon.  Although I probably would have ground it up in the garbage disposal to help my sink and kitchen smell pretty!

And speaking of the original recipe, I found it an issue of a Real Simple.  But it’s not a Real Simple recipe, this recipe was featured in an ad.  And if you’re wondering if a regular (12 oz) box of wafers will do, it will.  I wasn’t sure if there would be enough wafers in just one box so I bought two.  Guess I’ll just have to make it again.  Oh, darn.  Oh and another tidbit – any time you boil water, keep a lid on the pan to conserve energy and help the water boil faster!  It really works!

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