Raspberry-Lemonade "Cream Puffs

Heat oven to 400F.

Unfold 1 pastry sheet on lightly floured surface; cut crosswise into thirds, following fold lines in pastry.

Cut each piece crosswise into 6 rectangles.

Place, 2 inches apart, on baking sheet. Repeat with remaining pastry sheet.

Bake 10 min.

Remove to wire racks; cool completely. Meanwhile, add boiling water and lemon zest to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in milk. Refrigerate 15 min. or until thickened but not set.

Beat gelatin mixture with mixer 2 min. or until about doubled in volume. Gently stir in COOL WHIP. Refrigerate 20 min.

Stir raspberries into gelatin mixture. Split pastries; fill with gelatin mixture.

Mix cream cheese, powdered sugar and cold water until blended; spoon into resealable plastic bag.

Cut small piece off one bottom corner of bag; use to drizzle cream cheese mixture over pastries.