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. (I used a 9×13 pan… like I said..I just used way more nilla wafers and it worked out perfectly! There was plenty of filling to go in a 9×13)
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. (I didn’t invert mine onto another dessert plate. I never have luck inverting any sort of food onto another plate. Right before I served mine I put the last bit of cool whip on the top and then just dished it up out of the 9×13. Also, I didn’t use fresh fruit on the top and it was just as delicious! Oh…and I made mine the night before so the Nilla Wafers were super moist and delicious!)
Have a great Wednesday tomorrow!