Lemon Raspberry Mousse Squares

This is from the kraft food magazine.

What you need:
48 nilla wafers, divided
3/4cup boiling water
1 pkg (3oz) Jello-O Lemon flavor gelatin ( I will use sugar free)
1 cup ice
1 pkg (8oz) cream cheese, softened  ( I will use fat free)
1/4cup sugar  (I will use splenda)
2 tsp lemon zest
1 tub cool whip (I will use fat free)
1/3cup raspberry preserves (I will use sugar free)
1  1/2 cups fruit

Stand 16 wafers around edge of plastic wrap-lined 8 inche square pan.

Add boiling water to jello, stir 2minutes until completely dissolved, stir in ice until melted

Beat next 3 ingredients in large bowl with mixer until blended, Gradually beat in Jello, whisk in 2 cups of Cool Whip.

Pour half Jello mixture into prepared pan, cover with 16 wafers.

Microwave preserves on high for 15seconds or until melted. Brush onto wafers
Top with remaining Jello mixture and wafers

Refrigerate 4hours or until firm. Invert dessert onto place top w/ remaining cool whip and fruit.