Creamy Raspberry Mousse Bars
- 1/2 cup butter, softened
- 1/3 cup powdered sugar
- 2 tsp. vanilla
- 1-1/2 cups flour
- 2-1/2 cups raspberries, divided
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
- Heat oven to 350 degrees F.
- Line 9-inch square pan with foil, with ends of foil extending over sides.
- Beat butter, sugar and vanilla in large bowl with mixer until blended.
- Gradually add flour, mixing well after each addition.
- Press dough onto bottom of prepared pan.
- Bake 12 to 15 min.
- or until lightly browned; cool completely.
- Reserve 20 raspberries; refrigerate until ready to use.
- Beat cream cheese and marshmallow creme in medium bowl with mixer until blended.
- Stir in remaining raspberries; spread over crust.
- Refrigerate 4 hours.
- Use foil handles to lift dessert from pan before cutting into bars.
- Garnish each bar with 1 of the reserved raspberries before serving.
butter, powdered sugar, vanilla, flour, raspberries, philadelphia cream cheese, jetpuffed marshmallow creme
Taken from www.kraftrecipes.com/recipes/creamy-raspberry-mousse-bars-186284.aspx (may not work)