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No-Bake Raspberry-Lemon Bars

average rating

rate/review

prep time

15 min

total time

4 hr 10 min

makes

20 servings, 1 bar (55 g) each

photo by:

kraft

recipe by: kraft

What You Need

2-1/2 cups fresh raspberries, divided

3/4 cup Honey Maid 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

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.