Rating: 4.5 stars 4.3
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Luscious layers of sugar cookie, raspberry jam and dreamy lemon cream cheese are the big temptations in this bar.

Recipe Summary

prep:
20 mins
additional:
4 hrs 55 mins
total:
5 hrs 15 mins
Servings:
24
Yield:
2 dozen bars
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Cookie Base:
Filling:
Topping:

Directions

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

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

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

  • 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.

  • 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.

Nutrition Facts

237 calories; protein 2.2g; carbohydrates 29.2g; fat 12.7g; cholesterol 35mg; sodium 120.4mg. Full Nutrition
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