We had you at "no-bake", right? These No-Bake Raspberry-Lemon Bars are deceptively simple, but you'll have to try the recipe to see just how easy (and tasty!) these dessert bars are.
What do I need ?
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2-1/2 cups fresh raspberries, divided
3/4 cup graham crumbs
2 Tbsp. non-hydrogenated margarine, melted
2 pkg. (250 g each) Philadelphia Light Brick Cream Cheese Spread, softened
1 jar (198 g) Jet-Puffed Marshmallow Creme
1 Tbsp. lemon juice
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How do I make it ?
Reserve 20 berries; refrigerate until ready to use. Mix graham crumbs and margarine; press onto bottom of 9-inch square pan. Refrigerate until ready to use.
Beat cream cheese spread, marshmallow creme and lemon juice with mixer until light and fluffy. Stir in remaining raspberries; spread over crust.
Refrigerate 4 hours. Top with reserved berries before cutting into bars.
Kraft Kitchen Tips!
Substitute fresh blueberries for the raspberries.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 3.5 g
Cholesterol 20 mg
Sodium 150 mg
Carbohydrate 12 g
Fibre 1 g
Sugars 9 g
Protein 3 g
20 servings, 1 bar (55 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.