2 cups boiling water
2 pkg. (4 serving size) Jello; raspberry, strawberry or any flavor you like
3 slices (3/4 inch) pound cake- cut into 24 cubes
1 pkg (8oz) cream cheese-softened
1 cup powdered sugar
1 cup cool whip-thawed
1 tsp grated lemon peel
Place foil liners in 24 miniature muffin pan cups. Stir boiling water into dry jello mixes in a lrge bowl for 2 min. until completely dissolved. Place one cake cube in each muffin cup; por jello over cake to fill cup completely. Refridgerate 2 hours or until set. Beat cream cheese in small bowl on medium speed until creamy. Gradually add sugar, beating until well blended after each addition. Gently stir in whipped topping and lemon peel until well blended. Fill pastry bag fitted with star tip with cream cheese mixture (or use a snipped resealable plastic bag). Pipe decorative dollop of cream cheese mixture on top of each dessert.
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