Can I just say YUMMY!!!! I saw this recipe on the Nilla wafers box and knew I had to try it! This is a perfect summer time side or dessert dish. It is so light and fluffy and I just LOVE the lemon in it!!
Lemon-raspberry mousse squares
48 Nilla wafers, divided
3/4 cup boiling water
1 pkg. (3 oz.) lemon gelatin
1 cup ice cubes
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
1 tsp. lemon zest
1/3 cup raspberry preserves
1 tub (8 oz.) whipped topping, thawed, divided
fresh fruit or lemon zest (optional)
Place about 16 wafers on the bottom of an 8 inch square pan. Add boiling water to the gelatin mix and stir for 2 minutes or until it is completely dissolved. Stir in the ice until it is melted.
Beat the cream cheese, sugar and lemon zest with a mixer until blended and smooth. Gradually beat in the the gelatin and then whisk in 2 cups of cool whip.
Pour half of the gelatin mixture over the Nilla wafers. place about 16 more wafers on top of the gelatin mixture. Microwave preserves for about 15 seconds or until melted. Pour and spread over the wafers. Top with remaining gelatin mixture.
Refrigerate for 4 hours or until firm. Top with whipped topping and either fresh fruit or lemon zest.