Lemon-Raspberry Mousse Squares

What You Need

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.) PHILADELPHIA Cream Cheese, softened

1/4 cup Sugar

2 tsp. Lemon zest

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1/3 cup Raspberry preserves

1-1/2 cups Fresh fruit

Make It

STAND 16 wafers around edge of plastic wrap-lined 8-inch square pan. 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. Whisk in 2 cups COOL WHIP.

POUR half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on HIGH 15 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.

REFRIGERATE 4 hours or until firm. Invert dessert onto plate; top with remaining COOL WHIP and fruit.