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Ingredients Jump to Instructions ↓

  1. Cookie Base:

  2. 1 (1 pound 1 1/2 ounce) pouch Betty Crocker® sugar cookie mix

  3. 1/2 cup butter or margarine, softened

  4. 2 ounces cream cheese, softened

  5. 4 1/2 teaspoons frozen (thawed) lemonade concentrate

  6. 3/4 teaspoon almond extract

  7. 1 egg

  8. Filling:

  9. 2/3 cup seedless raspberry jam

  10. 1 (8 ounce) package cream cheese, softened

  11. 1/2 cup lemon curd

  12. 2 cups frozen (thawed) whipped topping

  13. Topping:

  14. 1/3 cup sliced almonds, toasted

  15. 24 fresh or frozen (thawed and drained) raspberries

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F. Spray bottom and sides of 13x9-inch pan with cooking spray.

  2. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of pan.

  3. Bake 20 to 23 minutes or until golden brown. Cool completely, about 30 minutes.

  4. Spread raspberry jam over cooled base. In large bowl, beat cream cheese and lemon curd with electric mixer on medium speed until smooth. Fold in whipped topping. Drop lemon mixture by teaspoonfuls over jam layer; spread gently and evenly over jam.

  5. Sprinkle toasted almonds over top. Refrigerate at least 4 hours or overnight. For bars, cut into 6 rows by 4 rows. To serve, top each bar with 1 raspberry, gently pressing into lemon mixture. Store covered in refrigerator.

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