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BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add lemon peel and juice; mix well. Gently stir in whipped topping. Set aside.
STIR boiling water into dry gelatin in large bowl 2 minutes until completely dissolved. Add ice; stir until gelatin slightly thickened. Remove any unmelted ice. Add berries; mix well. Pour half of the gelatin mixture over cake. Spoon cream cheese filling evenly over gelatin layer. Top with remaining gelatin mixture.
REFRIGERATE 1 hour or until set. Store leftover dessert in refrigerator.