Lemon Raspberry Mousse Squares

My mom 1st got her copy of her Food Network magazine this month and instantly made this and loved it. Told me we needed to make it too. It was so good. So I made it tonight for a function where we talk about our favorite cooking books/magazines etc. I took this in to share with the ladies. So I promised to post this.

This is clearly not my recipe. You can get this one and MORE at www.dessert.com lots of other favorites.

2 thumbs up for this delicious dessert. Easy/Quick to make!! No baking- even better!!


48 Nilla Wafers, divided
3/4 cup boiling water
1 pkg. (3 oz.) Jell-o lemon flavor gelatin
1 cup ice cubes
1 pkg. (8 oz) Cream Cheese softened
1/4 cup sugar
2 tsp. lemon zest (I didn’t have a lemon so I substituted for just the juice)
1 tub (8 oz.) Cool Whip Whipped Topping, thawed and divided
1/3 cup raspberry preserves
1 1/2 cups fresh fruit (strawberries)

Stand 16 wafers around the edge of a plastic wrap-lined 8 x 8 inch square pan. In a bowl add boiling water to gelatin mix; stir 2 min, until completely dissolved. Stir in ice until melted.

Beat next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whish in 2 cups COOL WHIP.

Pour half the mixture into prepared pan; cover with 16 wafers. Microwave preserves on HIGH 15 sec. or until melted; brush onto wafers. (I just microwaved a little more than what it called for and dropped a dollop of preserves on each cookie) Top with remaining mixture and another layer of wafers.

Refrigerate 4 hours or until firm. (personally longer is better). Invert dessert onto plate, top with remaining COOL WHIP and fruit.

That easy.. its soooo good! And everyone will rave about it!

Try it!! You’ll love it!


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Both deaf since the age of 3, Chad and Mary Beth enjoy not only raising their little family but photographing together, cooking & crafting as well. Living in Central Florida with their ... Read More About Us »