Lemon-Raspberry Mousse Squares

48 vanilla wafers, divided
3/4 c. boiling water
1 pck. lemon jello
1 c. ice cubes
1 8 oz. package cream cheese
1/4 c. sugar
2 tsp. lemon zest
1 tub. (8 oz) cool whip
1/3 c. raspberry preserves
1 1/2 c. fresh fruit

Stand 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 min. 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 cool whip.

Pour half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on high 15 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.

Refrigerate 4 hours or until firm. Invert dessert onto plate; top with remaining cool whip and fruit.