Lemon Raspberry Pudding Bars
|
|
Reynolds® Parchment Paper |
|
1½ |
cups graham cracker crumbs |
|
6 |
tablespoons butter, melted |
|
2 |
tablespoons granulated sugar |
|
1 |
package (8 oz.) cream cheese, softened |
|
½ |
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 |
PREHEAT oven to 350°F. Line an 8x8x2-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.
COMINE 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.
Prep Time: 10 minutes
Bake Time: 10 minutes
Chill Time: 4 hours
Number of Servings: 9
Nutrition Information:
(Per Serving)
| calories | 362 | |
| grams fat | 19 | |
| % calories from fat | 47 | |
| milligrams cholesterol | 50 | |
| milligrams sodium | 225 | |
| grams carbohydrates | 44 | |
| grams fiber | 3 | |
| grams protein | 5 |