Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- 2 packages (6 oz. each) fresh raspberries, divided (about 2-1/2 cups)
- 12 squares graham crackers, crushed
- 2 Tablespoons butter OR margarine, melted
- 2 packages (8 oz.) fat free cream cheese
- 1 jar (7 oz.) marshmallow cream
- 1 Tablespoon lemon juice
From: Virginia Draves, of West Bend, WI
Makes: 20 bars
Reserve 20 raspberries for garnish.
In a bowl, mix the graham cracker crumbs and butter together. Press them firmly in the bottom of a 9 inch square baking pan. Refrigerate crust while making the filling.
In another bowl, beat the cream cheese, marshmallow cream and lemon juice with an electric mixer on medium speed until light and fluffy. Fold in the raspberries.
Spoon the mixture into the cold crust and refrigerate for 4 more hours before cutting and serving.
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