Tuesday, October 9, 2012

Lemon Raspberry Mousse Squares

I have a ton of apologizes to go with this post first it is months late and 2nd I kept forgetting to take pictures and by the time I remembered it was gone.  It really is that good that is doesn't last.  Hopefully I can update this post soon, with my pictures because I just got some great berries from the Fresh Market yesterday so one of these may be in my near future.  Anyway here is my very old post. :)
picture is from nilla Wafer website and is the property of kraft food and nabisco

Ok I know it is like several months late but here is the fabulous dessert I promised.  I made this for Father's Day and it was gone.  I mean gone before everyone got some and there were more desserts there than just mine.  It looks super pretty so it is very inviting and it tastes  superb!  I can not take credit for the recipe, it came from the Nilla Waffer box a year or two ago.  Just a heads up I did follow the recipe exactly the 1st two or three times I made this and then I decided to change it a bit to make it easier.  (I will tell my changes as I go, nothing major just a lazy I mean easier way.)

Ok here is the list of ingredients and supplies you will need.

- 3oz box of lemon jello (not the pudding the jello)
-1 cup boiling water
-1 cup of ice
-8oz pack of cream cheese (softened)
-8oz container of cool whip
-1/4 cup sugar
-2 tsp lemon zest (optional- I didn't have any this time so I didn't use it and I could not tell a difference)
-48 Nilla Waffers (I did not count mine out I just used what I needed.  I also think any plain cookie would work for this, shortbread, or the Pepperidge Farm chessman)
-1/3 cup Seedless raspberry preserves
-fresh berries for topping

-small bowl, large bowl, 8x8 pan, electric mixer, spoons, cling wrap (optional)

Ok put your lemon jello in the small bowl and dissolve it in the hot water stirring for 2 minutes.  Then add your cup of ice.  (It can be cubes I just put enough cubes in a 1 cup dry measuring cup to fill it up.)  Stir until the ice dissolves.  Now set that to the side and cream your sugar and cream cheese together using a mixer.  Once it is combined add your lemon jello and mix it.  Then stir in 2 cups of your coolwhip.  This is also the point where you would add your lemon zest but I didn't have any so I worked without it.

{The original recipe which you can find online, has a specific number of cookies for you to put around the sides and on each layer it also has you line the pan with cling wrap so you can invert it.  I did not follow these steps.  It is just as pretty in the pan.  I just turned their sequence of steps around so my dessert would be the way theirs was once it was inverted.}

Ok so now place your cookies in the bottom of your pan.  Then poor half of your lemon mixture on top of your cookies.  Now top with another layer of cookies.  Next  heat your preserves in the microwave for about 15 seconds on high.  If it has not melted it some then do it a little longer.  Spoon your preserves on top of your cookies and kinda mash it out a bit with the spoon so it will spread some.  Now pour the rest of your filling on top.  Then if you would like add a few cookies to the top and decorate with some fresh berries.  Now just cover it and refrigerate for a few hours and then enjoy!!

If you want the original recipe just go to the website for Nilla Waffers here.


  1. Yummy!!
    It looks like the perfect dessert to me :)

    1. It is so so good. I am hoping to make another one this weekend. It just gets eaten so fast I never get pictures. :) Thanks for stopping by.