No Bake Raspberry Lemon Bars

By shirl1_

Ingredients

• kraftWhat You Need!2 pkg. (6 oz. each) fresh raspberries (about 2-1/2 cups), divided 6 NABISCO Grahams, crushed (about 1 cup) 2 Tbsp. butter or margarine, melted 2 pkg. (8 oz. each) PHILADELPHIA Fat
• RESERVE 20 raspberries for garnish; refrigerate until ready to use. Mix graham crumbs and butter until well blended; press onto bottom of 9-inch square pan. Refrigerate until ready to use.
• BEAT cream cheese, marshmallow creme and lemon juice with mixer until light and fluffy. Stir in remaining raspberries; spread over crust.
• REFRIGERATE 4 hours. Top with reserved raspberries just before serving.
• Kraft Kitchens TipsHow to Soften Cream CheesePlace completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional

Preparation

Step 1

BEAT cream cheese, marshmallow creme and lemon juice with mixer until light and fluffy. Stir in remaining raspberries; spread over crust.

REFRIGERATE 4 hours. Top with reserved raspberries just before serving.