Lemon-Raspberry Mousse Squares

3  Ratings
  • 15 min prep
  • 4 hr 15 min total
  • 12 servings, 1/12 recipe (68 g) each


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Lemon-Raspberry Mousse Squares Recipe

Ingredients

  • 48 Nilla Vanilla Wafers, divided
  • 3/4 cup boiling water
  • 1 pkg. (85 g) Jell-O Lemon Jelly Powder
  • 1 cup ice cubes
  • 1 pkg. (250 g) brick cream cheese, softened
  • 1/4 cup sugar
  • 2 tsp. lemon zest
  • 1 tub (500 mL) Cool Whip Whipped Topping, thawed, divided
  • 1/3 cup raspberry jam
  • 1-1/2 cups fresh raspberries

Instructions

  • Stand  16 wafers around edge of 8-inch square pan lined with plastic wrap. Add boiling water to jelly powder in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted.
  • Beat  next 3 ingredients in large bowl with mixer until blended. Gradually beat in jelly. Whisk in 2/3 of the Cool Whip until blended. Refrigerate remaining Cool Whip for later use.
  • Pour  half the jelly mixture into prepared pan; cover with 16 wafers. Microwave jam in small bowl on HIGH 15 sec. or until melted; brush onto wafers in pan. Cover with layers of remaining jelly mixture and wafers.
  • Refrigerate  4 hours or until firm. Invert dessert onto plate; top with remaining Cool Whip and berries just before serving.

Recipe Tips

Variation Prepare using Jell-O Strawberry Jelly Powder and strawberry jam, and substituting sliced fresh strawberries for the raspberries.

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Nutrition Information

12 servings, 1/12 recipe (68 g) each

Nutrition per serving:

  • Calories 230 
  • Total fat 10 g
  • Saturated fat 7 g
  • Cholesterol 25 mg
  • Sodium 180 mg
  • Carbohydrate 32 g
  • Dietary fibre 2 g
  • Sugars 24 g
  • Protein 3 g
  • Vitamin A 6 %DV
  • Vitamin C 10 %DV
  • Calcium 4 %DV
  • Iron 4 %DV

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