#2129 - Raspberry Lemon Squares

(by Shirley McNevich)

48 Nilla wafers
3/4 cup boiling water
1 - 3oz. box lemon Jell-O gelatin
1 cup ice cubes
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
2 tsp. lemon zest
1 - 8oz. Cool Whip (thawed)
1/3 cup raspberry preserves (NOT jelly)
1 1/2 cups fresh raspberries

Stand 16 of the wafers around the edge of a greased 8 x 8 baking dish. In a bowl add lemon Jell-O and boiling water--stir until dissolved. Add ice cubes--stir until melted--set aside. In a mixer add cream cheese and white sugar--beat. Add lemon zest--beat. Slowly add Jell-O mixture--beat. Remove bowl from mixer--add half of the Cool Whip--stir until mixed. Pour half of the cream cheese mixture into the baking dish (be careful not to knock over the wafers on the sides). Arrange 16 of the Nilla wafers on top of the cream cheese mixture). In a microwave safe bowl add raspberry preserves--microwave on high for 15 seconds. Use a pastry brush and carefully brush the raspberry preserves all over the Nilla wafers. Pour the rest of the cream cheese mixture over the wafers. Arrange the rest of the Nilla wafers over the top. Refrigerate until cold, then spread remaining Cool Whip over the top. Decorate the top of the Cool Whip with the fresh raspberries.