Ingredients for Lemon Raspberry Mousse Squares
- Vanilla Wafers
- 1 cup boiling water
- Lemon gelatin mixture (from step 4)
- Ice Cube
- Philadelphia Cream Cheese
- Sugar
- Lemon Zest
- Cool Whip Topping
- Raspberry Preserves
- Fresh Fruit
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How to Make Lemon Raspberry Mousse Squares
- Line an 8-inch square pan with plastic wrap, leaving an overhang on the sides for easy removal.
- Arrange 16 graham crackers or similar wafers around the edge of the prepared pan.
- In a medium bowl, combine 1 (3-ounce) package lemon-flavored gelatin and 1 cup boiling water. Stir for 2 minutes until completely dissolved.
- Add 1 cup of ice to the gelatin mixture and stir until the ice is melted and the mixture is slightly thickened.
- In a large bowl, beat 1 (8-ounce) package cream cheese, softened, 1/2 cup granulated sugar, and 1 teaspoon lemon zest with an electric mixer until smooth and creamy.
- Gradually beat in the lemon gelatin mixture until well combined.
- Gently fold in 2 cups whipped topping (Cool Whip or equivalent).
- Pour half of the lemon mousse mixture into the prepared pan.
- Arrange another layer of 16 graham crackers or wafers over the mousse.
- In a small bowl, microwave 1 cup raspberry preserves for 15 seconds, or until melted and smooth. Brush evenly over the wafer layer.
- Pour the remaining lemon mousse mixture over the raspberry layer.
- Top with the remaining graham crackers or wafers.
- Refrigerate for at least 4 hours, or preferably overnight, until firm.
- To serve, lift the mousse squares from the pan using the plastic wrap overhang. Invert onto a serving plate.
- Top with the remaining whipped topping and fresh raspberries or other berries.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
34g
Fat
48g
Carbs
9g
