QueenBeeGrannyJean
06-25-2007, 11:13 AM
Makes: 20 servings, 1 bar each
http://www.kraftfoods.com/images/recipe_images/No-Bake_Raspberry-Lemon_Bars.jpg
http://www.kraftfoods.com/images/spacer.gif2 pkg. (6 oz. each) fresh raspberries (about 2-1/2 cups), divided
6 NABISCO Grahams, crushed
2 Tbsp. butter or margarine, melted
2 pkg. (8 oz. each) Fat Free Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 Tbsp. lemon juice
REMOVE 20 of the raspberries for garnish; refrigerate until ready to use.
Mix graham crumbs and butter until well blended; press firmly onto bottom of 9-inch square pan.
Refrigerate until ready to use.
BEAT cream cheese, marshmallow creme and lemon juice with electric mixer on medium until light and fluffy.
Fold in remaining raspberries; spread evenly over crust.
REFRIGERATE at least 4 hours.
Cut into 20 bars.
Top each bar with 1 of the reserved raspberries just before serving. Store in tightly covered container in refrigerator.
http://www.kraftfoods.com/images/recipe_images/No-Bake_Raspberry-Lemon_Bars.jpg
http://www.kraftfoods.com/images/spacer.gif2 pkg. (6 oz. each) fresh raspberries (about 2-1/2 cups), divided
6 NABISCO Grahams, crushed
2 Tbsp. butter or margarine, melted
2 pkg. (8 oz. each) Fat Free Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 Tbsp. lemon juice
REMOVE 20 of the raspberries for garnish; refrigerate until ready to use.
Mix graham crumbs and butter until well blended; press firmly onto bottom of 9-inch square pan.
Refrigerate until ready to use.
BEAT cream cheese, marshmallow creme and lemon juice with electric mixer on medium until light and fluffy.
Fold in remaining raspberries; spread evenly over crust.
REFRIGERATE at least 4 hours.
Cut into 20 bars.
Top each bar with 1 of the reserved raspberries just before serving. Store in tightly covered container in refrigerator.