• Mon - Sun : 8:30am to 9:30pm

lemon raspberry cream bars


taken from the betty crocker website, these are fabulous! make sure to use full fat cream cheese or the filling won't firm up


# # # # # # # # #


  1. 1
  2. Heat oven 350f
  3. Grease bottom only of 15x10x1-inch pan with shortening
  4. 2
  5. In large bowl
  6. Mix cake mix
  7. Butter and eggs with spoon until well blended
  8. With greased or floured fingers
  9. Press evenly in pan
  10. 3
  11. Bake 15 to 20 minutes or until edges are golden brown and crust begins to pull away from sides of pan or toothpick inserted in center comes out clean
  12. Cool 5 minutes
  13. Spread evenly with preserves
  14. Cool 30 minutes
  15. 4
  16. In medium bowl
  17. Beat cream cheese and milk with electric mixer on medium speed until smooth
  18. Set aside
  19. 5
  20. In 1-quart saucepan
  21. Melt white chocolate over low heat
  22. Stirring frequently
  23. Add warm melted white chocolate to cream cheese mixture
  24. Beat on medium speed until creamy
  25. Carefully spread over preserves
  26. Refrigerate about 1 hour or until set
  27. 6
  28. Sprinkle powdered sugar over top
  29. For bars
  30. Cut into 8 rows by 6 rows
  31. Store covered in refrigerator

Step 24

Total Time in Minute 30

Ingredients Count 8

cooking lemon raspberry cream bars

See More Relate Photo


Lemon cake mix



Raspberry preserves

Cream cheese


White chocolate

Powdered sugar

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