Reserve 20 raspberries for garnish. mix crumbs and butter
together; press firmly into bottom of 9- inch square baking pan.
Refrigerate crust while making filling.
Beat cream cheese, marshmallow cream, and lemon juice with
electric mixer on medium until lightl and fluffy. Stir in
raspberries; spoon into crust. Refrigerate 4 hours. Cut into 20
bars to serve. Top each with a raspberry.
Originally Submitted
7/24/2015
0 Out of 5 from
0 reviews
You can add this No- Raspberry- Lemon Bars recipe to your own private DesktopCookbook.
