Raspberry-Lemonade "Cream Puffs"

1. 1

   Heat oven to 400 degrees F.

2. 2

   Unfold 1 pastry sheet on lightly floured surface; cut crosswise into thirds, following fold lines in pastry.

3. 3

   Cut each piece crosswise into 6 rectangles.

4. 4

   Place, 2 inches apart, on baking sheet.

5. 5

   Repeat with remaining pastry sheet.

6. 6

   Bake 10 min.

7. 7

   Remove to wire racks; cool completely.

8. 8

   Meanwhile, add boiling water and lemon zest to gelatin mix in medium bowl; stir 2 min.

9. 9

   until completely dissolved.

10. 10

    Stir in milk.

11. 11

    Refrigerate 15 min.

12. 12

    or until thickened but not set.

13. 13

    Beat gelatin mixture with mixer 2 min.

14. 14

    or until about doubled in volume.

15. 15

    Gently stir in COOL WHIP.

16. 16

    Refrigerate 20 min.

17. 17

    Stir raspberries into gelatin mixture.

18. 18

    Split pastries; fill with gelatin mixture.

19. 19

    Mix cream cheese, powdered sugar and cold water until blended; spoon into resealable plastic bag.

20. 20

    Cut small piece off one bottom corner of bag; use to drizzle cream cheese mixture over pastries.

* Per serving · 4 servings · Values may vary.