Thursday, April 5, 2012


48 Vanilla Wafers
3/4 cup boiling water
1 pkg (3-oz) lemon-flavored gelatin
1 cup ice cubes
1 pkg (8-oz) cream cheese, softened
1/4 cup sugar
2 tsp lemon zest
1 carton (8-oz) frozen whipped topping, thawed and divided
1/3 cup raspberry preserves
1 1/2 cups fresh fruit & berries

Line an 8-inch square baking pan or dish with plastic-wrap and stand 16 of the vanilla wafers on the edge inside the plastic lining. 

Stir the boiling water into the gelatin mix and stir until the gelatin is completely dissolved.  Stir in the ice until melted.

Beat the cream cheese, sugar, and lemon zest in a large bowl until well blended.  Gradually beat in the gelatin then whisk in 2 cups of the whipped topping.

Pour half the mixture into the pan covering the bottom; cover with 16 wafers.

Microwave the raspberry preserves on high for 15 seconds until melted and brush over the wafers.  Top with the remaining gelatin then the remaining wafers.

Refrigerate the mousse for at least 4 hours or until firm.

To serve, invert the mousse onto a plate, peel away the plastic wrap, and top with the remaining whipped topping and the fruit and berries.
Yield: 9 or 12 squares.
Note:  A Kraft Foods Recipe

DIABETICS, you can easily change this to a diabetic-friendly recipe by using sugar-free vanilla wafers, sugar-free gelatin, Splenda Granulated instead of sugar, and sugar-free whipped topping and raspberry preserves.

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