Lemon Raspberry Mousse Squares

Recipe From Kelissa

48 Nilla wafers, divided

3/4 c. boiling water

1 pkg. (3 oz) Jello Lemon Flavor

1 C. ice cubes

1 pkg. cream cheese

1/4 c. sugar

2 t. lemon zest

1 tub cool whip, thawed

1/3 c. raspberry preserves (I used home made freezer jam, raspberry)

1 1/2 c. fresh fruit

Stand 16 wafers around the edge of plastic wrap lines 8 " square pan. Add boiling water to Jello, stir 2 minutes until completely dissolved. Stir in ice until melted.

Beat in next three ingredients in a large bowl with mixer until blended. Gradually beat in Jello. Whisk in 2 c. Cool Whip.

Pour half of the jello mixture into prepared pan. Cover with 16 wafers. Microwave preserves on high 15 sec. brush onto wafers. Top with remaining Jello Mix and wafers.

Refrigerate for 4 hours or until firm. Invert dessert onto plate, top with remaining cool whip and fruit.