Lemon Raspberry Pudding Bars


Ingredients

  • Reynolds® Parchment Paper
  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 2 tablespoons granulated sugar
  • 1 package (8 oz.) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 package (3.4 oz.) instant lemon pudding
  • 1 cup milk
  • 1 teaspoon grated lemon peel (optional)
  • 2 packages (6 oz. each) fresh raspberries, reserve 1/3 cup for garnish

Preparation

  1. PREHEAT oven to 350°F. Line an 8- x 8- x 2-inch baking pan with Reynolds Parchment Paper, extending paper up sides of pan; set aside.

    COMBINE graham cracker crumbs, butter and sugar until well blended. Press into parchment-lined pan. Bake 10 minutes. Cool on wire rack.

    COMBINE cream cheese and powdered sugar with an electric mixer until well blended. Add pudding mix, milk and lemon peel; beat 2 minutes or until well blended.

    LAYER raspberries evenly on top of baked crust. Pour pudding mixture over raspberries; spread gently to cover berries. Garnish with reserved raspberries. Refrigerate at least 4 hours before serving. Use edges of parchment to lift bars from pan onto a cutting board. Pull back edges of parchment for easy cutting. Cut into 9 squares.
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