![Lemon-Raspberry Mousse Squares](https://reciperealism.com/wp-content/uploads/2011/08/P1020073-300x225.jpg)
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 . . .)
- 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.
- Beat next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 c whipped topping.
- 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.
- Refrigerate 4 hours or until firm. Invert dessert onto plate; top with remaining whipped topping and fruit.
![Lemon-Raspberry Mousse Squares - Pan Ready](https://reciperealism.com/wp-content/uploads/2011/08/P1020065-300x225.jpg)
![Lemon-Raspberry Mousse Squares - Ready to refrigerate](https://reciperealism.com/wp-content/uploads/2011/08/P1020070-300x225.jpg)
![Lemon-Raspberry Mousse Squares - Ready to cut and eat](https://reciperealism.com/wp-content/uploads/2011/08/P1020071-300x225.jpg)
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!