Lemon-Raspberry Mousse Squares

Directions

1. 1
   Stand 16 wafers around edge of 8-inch square pan lined with plastic wrap.
2. 2
   Add boiling water to jelly powder in medium bowl; stir 2 min.
3. 3
   until completely dissolved.
4. 4
   Add ice; stir until melted.
5. 5
   Beat next 3 ingredients in large bowl with mixer until blended.
6. 6
   Gradually beat in jelly.
7. 7
   Whisk in 2/3 of the Cool Whip until blended.
8. 8
   Refrigerate remaining Cool Whip for later use.
9. 9
   Pour half the jelly mixture into prepared pan; cover with 16 wafers.
10. 10
    Microwave jam in small bowl on HIGH 15 sec.
11. 11
    or until melted; brush onto wafers in pan.
12. 12
    Cover with layers of remaining jelly mixture and wafers.
13. 13
    Refrigerate 4 hours or until firm.
14. 14
    Invert dessert onto plate; top with remaining Cool Whip and berries just before serving.