Raspberry Lemonade Bars
No-Stick Cooking Spray
1 (17.5 oz.) pkg. Pillsbury® Pink Lemonade Flavored Cookie Mix
1/2 cup butter, softened
1/3 cup Smucker's® Seedless Red Raspberry Jam
1 (8 oz.) pkg. cream cheese
1/4 cup sugar
1 large egg
HEAT oven to 350°F. Line 9-inch square baking pan with foil, extending foil over edge of pan. Coat with no-stick cooking spray.
COMBINE cookie mix and butter in large bowl with fork until mixture resembles coarse crumbs. Reserve 3/4 cup crumbs for topping. Press remaining mixture evenly into bottom of prepared baking pan. Bake 10 minutes.
SPREAD jam evenly over partially baked crust. Beat cream cheese, sugar and egg in medium bowl with electric mixer until smooth. Spoon over jam to cover. Sprinkle with reserved crumbs.
BAKE 20 to 25 minutes Cool completely. Chill 1 hour. Remove from pan using edges of foil. Peel away foil from sides. Cut into bars.
For more baking tips and ideas check out .