Ingredients Jump to Instructions ↓

  1. 3/4 cup Crisco® Butter Shortening

  2. 1/3 cup brown sugar, firmly packed

  3. 1 1/4 cups Pillsbury BEST® All Purpose Flour

  4. 1 cup uncooked quick or old-fashioned oats

  5. 1/4 teaspoon salt Filling

  6. 1 (12 oz.) jar Smucker's® Seedless Red Raspberry Jam

  7. 2 (8 oz.) packages cream cheese, softened

  8. 3/4 cup granulated sugar

  9. 2 tablespoons Pillsbury BEST® All Purpose Flour

  10. 2 large eggs

  11. 2 teaspoons finely grated lemon peel

  12. 3 tablespoons lemon juice

Instructions Jump to Ingredients ↑

  1. Directions HEAT oven to 350°F. Spray a 13 x 9-inch baking pan with no-stick cooking spray. Place shortening and brown sugar in bowl. Beat until creamy, about 1 minute. Stop and scrape bowl. Gradually add flour, oats and salt, mixing until well blended, about 1 minute. Press into bottom of prepared pan. BAKE 20 minutes or until evenly browned. Remove from oven and immediately spread jam evenly over hot crust. Set aside. PLACE cream cheese, granulated sugar and flour in medium bowl. Beat until smooth, about 1 minutes. Stop and scrape bowl. Add eggs, one at a time, beating about 15 seconds after each addition. Stop and scrape bowl. Add lemon peel and juice and beat until well blended, about 1 minute. Pour mixture over raspberry layer. BAKE 25 minutes or until set. Cool in pan on wire rack to room temperature. Cut into squares.


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