Raspberry-Lemon Mousse Squares

1. 1

   Heat oven to 350 degrees F.

2. 2

   Combine graham crumbs and butter; press onto bottom of 9-inch square pan.

3. 3

   Bake 10 min.

4. 4

   ; cool.

5. 5

   Meanwhile, add 2/3 cup boiling water to each flavour jelly powder in separate bowl; stir 2 min.

6. 6

   until completely dissolved.

7. 7

   Add 3/4 cup ice and 1/2 cup cold water to jelly in each bowl; stir until slightly thickened.

8. 8

   Remove any unmelted ice.

9. 9

   Whisk 1 cup Cool Whip into jelly in each bowl until blended.

10. 10

    Refrigerate 20 min.

11. 11

    or until jelly mixtures are thick enough to mound; spoon alternately over crust.

12. 12

    Swirl gently with knife.

13. 13

    Refrigerate 4 hours or until firm.

14. 14

    Cut into squares.

15. 15

    Garnish with remaining Cool Whip and raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.