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

1. Heat oven to 350 degrees F.
2. Line 9-inch square pan with foil, with ends of foil extending over sides.
3. Beat butter, sugar and vanilla in large bowl with mixer until blended.
4. Gradually add flour, mixing well after each addition.
5. Press dough onto bottom of prepared pan.
6. Bake 12 to 15 min.
7. or until lightly browned; cool completely.
8. Reserve 20 raspberries; refrigerate until ready to use.
9. Beat cream cheese and marshmallow creme in medium bowl with mixer until blended.
10. Stir in remaining raspberries; spread over crust.
11. Refrigerate 4 hours.
12. Use foil handles to lift dessert from pan before cutting into bars.
13. 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)