• Mon - Sun : 8:30am to 9:30pm

lemon raspberry mousse squares


"two creamy, light and lemony layers, with a raspberry layer between, are topped with whipped topping and fresh fruit for an easy, elegant dessert." by jell-o


# # # # # # # # # # #


  • Carbohydrates: 309.6
  • Fats: 28.0
  • Dietary Fiber: 34.0
  • Minerals: 6.0
  • Proteins: 17.0
  • Vitamins: 48.0
  • Water: 9.0


  1. 1
  2. Stand 16 wafers around edge of plastic wrap-lined 8-inch square pan
  3. Add boiling water to gelatin mix
  4. Stir 2 minute until completely dissolved
  5. Stir in ice until melted
  6. 2
  7. Beat next 3 ingredients in large bowl with mixer until blended
  8. Gradually beat in gelatin
  9. Whisk in 2 cups cool whip
  10. 3
  11. Pour half the gelatin mixture into prepared pan
  12. Cover with 16 wafers
  13. Microwave preserves on high 15 sec
  14. Or until melted
  15. Brush onto wafers
  16. Top with remaining gelatin mixture and wafers
  17. 4
  18. Refrigerate 4 hours or until firm
  19. Invert dessert onto plate
  20. Top with remaining cool whip and fruit

Step 20

Total Time in Minute 255

Ingredients Count 10

cooking lemon raspberry mousse squares

See More Relate Photo


Vanilla wafers

Boiling water


Ice cube

Philadelphia cream cheese


Lemon zest

Cool whip topping

Raspberry preserves

Fresh fruit

You may Interest

almond bar cookies

dense cake-like cookie with delicate almond flavor. search here for almond paste recipe if you can't find it in your grocery store. almond bar cookies

anthony s tomato mozzarella crepes

this recipe comes from my 14 year old son and one of his buddies, who, when feeling hungry one afternoon, found crepe batter and some other stuff in the fridge and got creative! i know if i came up with this, he never would have even tried it :) anthony s tomato mozzarella crepes

apple muffins

posted this for another zaar chef, have not tried this yet myself. this recipe comes from sandra woodruff rd fat free baking cookbook. apple muffins

apricot rosemary glazed pork loin

this takes only 10 minutes to prepare for the oven. it looks awesome when removed from the oven. the meat is very tender and the sauce provides a hint of orange and rosemary. the recipe is courtesy of betty crocker. apricot rosemary glazed pork loin

asian barbecue pork

this recipe is for a simple sauce with mild asian flavors that is made from things you probably keep in the fridge. i used ribs, but any cut will do. prepare pork in the crock pot as indicated below or use whatever method you prefer for the cut of meat yo asian barbecue pork

asian hummous

bon appetit january 2006. use canned beans for quicker preparation. don't skip the star anise as it is a key ingredient. good with shrimp chips or kettle chips' brand spicy thai potato chips! asian hummous

authentic gumbo

while in new orleans i bought "cajun cooking for beginners" from a renowned cooking school. this recipe was the reason for that purchase. it turned out great so i have opted to share. authentic gumbo

awesome marinade for pork tenderloin

i'm passing this on from a girlfriend of mine. i made it and all i can say is "wow"! i actually marinaded the tenderloins for 72 hours because i forgot i had it in the refrigerator and it was wonderful. awesome marinade for pork tenderloin

bacon spinach and cream potatoes

fabulous combo of creamed spinach and bacon smashed potatoes. bacon spinach and cream potatoes

bacon wrapped potato with honey scallion sauce

from aaron mccargo, jr. one of the three finalists on the next food network star. use for either a side-dish or an appetizer. bacon wrapped potato with honey scallion sauce

baked fish spanish style

from the betty crocker international cookbook. it states it is low-calorie, but it sure doesn't taste low-cal. i used cod, but i think just about any fish would be just as delicious. baked fish  spanish style

baked ricotta cakes with berry sauce

another sanitarium recipe! baked ricotta cakes with berry sauce

Tasting food recipes. Cooking.

Follow the food story Find cooking methods, recipes, tastings and everything about food here.

Follow us