48 vanilla wafer cookies, divided
3/4 cup boiling water
1 pkg (3 oz) lemon flavor gelatin
1 cup ice cubes
1 pkg (8 oz) cream cheese, softened
1/4 cup sugar
2 tsp lemon zest
1 tub (8 oz) whipped topping, thawed, divided
Cover bottom of 8” square pan with 16 wafer cookies; line sides of pan with an additional 16 cookies. In a small bowl, add boiling water to gelatin mix; stir 2 minutes until completely dissolved. Stir in ice until melted.
Beat next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups of whipped topping.
Pour half the gelatin mixture into prepared pan; cover with last 16 cookies. Top with remaining gelatin mixture.
Refrigerate 4 hours or until firm. Top with remaining whipped topping.
Thoughts and Tips:
If desired, warm 1/3 cup raspberry or strawberry preserves in microwave until melted (15-25 seconds in microwave). Brush over first layer of gelatin mixture before adding cookies.
If desired, garnish with fresh fruit before serving.
This has rapidly become one of my husband's favorite desserts. I am generally not a fan of anything involving gelatin, but like the combination of cream cheese with it in this dessert.
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