Tuesday, September 20, 2011

Lemon Raspberry Mousse Squares

I just tried this dessert last week and loved it. It's light but sweet, and kinda fun to make--you get to stack vanilla wafers and flip the whole thing over in the end. Trust me, that's pure enjoyment for yours truly.
  • 48 vanilla wafers, divided
  • 3/4 cup(s) boiling water
  • 1 package(s) (3-ounce) Lemon Flavor Gelatin
  • 1 cup(s) ice cubes
  • 1 package(s) (8-ounce) softened cream cheese
  • 1/4 cup(s) sugar
  • 2 teaspoon(s) lemon zest
  • 1 tub(s) (8-ounce) whipped topping, thawed, divided
  • 1/3 cup(s) raspberry preserves
  • 1 1/2 cup(s) fresh fruit


  1. 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.
  2. Beat next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups Cool Whip®.
  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 mixture and wafers.
  4. Refrigerate 4 hours or until firm. Invert dessert onto plate; top with remaining Cool Whip® and fruit.

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