LEMON-RASPBERRY MOUSSE

Lemon-Raspberry Mousse image

Time 30m

Number Of Ingredients 11

48 Vanilla Wafers
3/4 cup Boiling Water (minus 2 tablespoons)
2 Tablespoons fresh lemon juice
1 (3 oz) package lemon jello
1 cup ice cubes
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
2 teaspoon lemon zest
1 (8 ounce) tub cool whip
1/3 cup raspberry preserves
Fresh fruit - raspberries, kiwi and blueberries

Steps:

Cover bottom of an 8x8 casserole dish with vanilla wafers. In a small heat proof bowl, combine jello, boiling water and lemon juice, stir to dissolve. Once dissolved, add ice cubes and mix until ice cubes are dissolved. In a separate bowl, beat cream cheese, sugar and lemon zest. Gradually add jello mixture to cream cheese mixture - whisking as you incorporate. Whisk in 2 cups of cool whip. Pour half of jello cream cheese mixture over the vanilla wafers. Cover with more wafers. Heat 1/3 cup of raspberry preserves in the microwave for 30 seconds. Brush over the tops of the vanilla wafers with a pastry brush or back of a spoon. Pour the remaining jello mixture over the top of preserves. Stand wafers around the edge of the dish. Chill over night. Prior to serving: Top with remaining cool whip and fresh fruit. We prefer Raspberries, Blueberries and Kiwi!