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.
serving size = 1 bar (55 g)