Tuesday, April 27, 2010

Lemon Raspberry Mousse Squares

I think in the past few issues of Food Network Magazine and Rachael Ray there has been a Kraft foods ad with this recipe on it. Jon and I had noticed it several times and decided it sounded quite tasty (and it was!). So, when we had his parents over for dinner, he requested this for dessert.
It was so easy to make. . . and kind of cheap, too. I like cheap. . . I have a food budget and many of the desserts I want to make end up costing an arm and a leg, so this was good.
First thing. . . make this in the morning before you plan on serving it in the evening. It needs to sit for at least 4 to 5 hours.
Second thing. . . this is perfect for spring. . . all the fresh fruit on top makes it even better! And right now, the strawberries are PERFECT and Costco has super, delicious blackberries and blueberries right now!

48 Nila Wafers, divided
3/4 cup boiling water
1 pkg. (3 oz) Lemon Jell-o (I could only find the large boxes, so I just used half of it)
1 cup ice cubes
1 pkg. cream cheese
1/4 cup sugar
2 tsp lemon zest
1 (8 oz) tub cool whip, divided
1/3 cup raspberry preserves
1 1/2 cups fresh fruit

1. Wrap an 8 inch square pan in plastic wrap. (You are making this dessert upside down)
2. Stand Nila Wafers around the edge of your pan.
3. Make Jello mixture by adding boiling water to Jell-o. Stir for 2 minutes until completely dissolved. Add ice. Stir until melted.
4. Beat cream cheese, sugar, and lemon juice in a large bowl until blended. Slowly beat in Jell-o mixture. Whisk in 2 cups Cool Whip.
5. Pour half of the mixture into your pan and top with Nila Wafers
6. Heat raspberry preserves in microwave for 30 seconds. Spread over wafers.
7. Top with remaining Jell-O mixture and top with Nila wafers.
8. Refrigerate for 4-5 hours until firm.
9. When firm, flip out onto serving dish. Cut into squares and top with cool whip and fruit.


Happy Baking. . . and eating!

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