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No-Bake Raspberry-Lemon Cheesecake Bars

Source of Recipe

Annie's Kitchen


List of Ingredients

-2 pkg. (6 oz. each) fresh raspberries, divided (about 2-1/2 cups)
-6 whole NABISCO Grahams, crushed
-2 Tbsp. butter or margarine, melted
-2 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
-1 jar (7 oz.) JET-PUFFED Marshmallow Creme
-1 Tbsp. lemon juice




Recipe

-REMOVE 20 of the raspberries for garnish; refrigerate until ready to use.
-Mix crumbs and butter until well blended; press firmly onto bottom of 9-inch square pan.
=Refrigerate until ready to use.
-BEAT cream cheese, marshmallow creme and lemon juice with an electric mixer on medium until light and fluffy.
-Stir in remaining raspberries; spoon over crust.
-REFRIGERATE at least 4 hours.
-Cut into 20 to serve.
-Top each square with 1 of the reserved raspberries just before serving.