No-Bake Raspberry Lemon Bars

6 ingredients
4 steps

Ingredients

  • 2 (170 g) packages fresh raspberries, divided (about 2 1/2 cups)
  • 3/4 cup graham cracker crumbs
  • 2 tablespoons butter, melted
  • 2 (250 g) packages philadelphia light brick cream cheese spread, softened
  • 1 (198 g) jar jet-puffed marshmallow creme
  • 1 tablespoon lemon juice

Directions

  1. 1
    Reserve 20 of the raspberries for garnish; refrigerate until ready for use.
  2. 2
    Mix graham crumbs and butter until well blended; press firmly onto bottom of 9-inch square pan. Refrigerate until ready to use.
  3. 3
    Beat cream cheese, marshmallow creme and lemon juice in large bowl with electric mixer on medium speed until light and fluffy. Stir in remaining raspberries; spread over crust.
  4. 4
    Refrigerate at least 4 hours. cut into 20 bars. Top each bar with 1 of the reserved raspberries just before serving. Stor in a tightly covered container in refrigerator.

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