2, 8 oz. pkgs. cream cheese
1 C. seedless raspberry jam
1/4 C. sugar (or equal amount Splenda)
1/4 C. water
1 tsp. vanilla
2 T. Marsala wine
1, 3 oz. box lemon Jell-O
2 pkgs. ladyfingers (about 40)
2 C. Cool Whip
2 pints fresh
Zest of one lemon
Microwave water and gelatin on high for 30-60 seconds until gelatin is dissolved. Cool slightly.
Combine softened cream cheese, sugar and vanilla in large bowl and beat for 1 minute. Add gelatin mixture to cheese mixture and mix for 1 minute. Add Cool Whip and mix for another minute. Set aside.
Whisk preserves, water and Marsala (may substitute Limoncello or raspberry liquor) together. Reserve 1/4 C.
Spread third of preserve mixture over bottom of 11x7-inch glass baking dish. Lay half of ladyfingers over preserves, turning over to coat both sides. Spread half of cream cheese mixture over ladyfingers and scatter with 1 pint of raspberries.
Lay remaining ladyfingers over top, spread with preserves and top with cream cheese mixture. Refrigerate for at least 2 hours.
Sprinkle with remaining raspberries and drizzle with reserved preserve mixture. Top with lemon zest and a few mint leaves.
Adapted from Genius Kitchen.