Ingredients:
- 1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
- 1/4 cup boiling water
- zest from 1 lemon
- 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
- 1 can (5 oz.) evaporated milk
- 1 tub (8 oz.) Whipped Topping, thawed
- 2 cups raspberries
- 2 oz. (1/4 of 8-oz. pkg.) Cream Cheese, softened
- 1/4 cup powdered sugar
- 1 tsp. cold water
Directions:
- Heat oven to 400ºF.
- Unfold 1 pastry sheet on lightly floured surface; cut crosswise into thirds, following fold lines in pastry. Cut each piece crosswise into 6 rectangles. Place, 2 inches apart, on baking sheet. Repeat with remaining pastry sheet. Bake 10 min. Remove to wire racks; cool completely.
- Meanwhile, add boiling water and lemon zest to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in milk. Refrigerate 15 min. or until thickened but not set.
- Beat gelatin mixture with mixer 2 min. or until about doubled in volume. Gently stir in whipped topping. Refrigerate 20 min.
- Stir raspberries into gelatin mixture. Split pastries; fill with gelatin mixture.
- Mix cream cheese, powdered sugar and cold water until blended; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle cream cheese mixture over pastries.
