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
-
1Reserve 20 of the raspberries for garnish; refrigerate until ready for use.
-
2Mix graham crumbs and butter until well blended; press firmly onto bottom of 9-inch square pan. Refrigerate until ready to use.
-
3Beat 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.
-
4Refrigerate 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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