Creamy Raspberry Mousse Bars

• 1/2 cup butter, softened
• 1/3 cup icing sugar
• 2 tsp. vanilla
• 1-1/2 cups flour
• 2-1/2 cups raspberries, divided
• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 jar (198 g) Jet-Puffed Marshmallow Creme

1. Heat oven to 350 degrees F.
2. Line a 9-inch square pan with foil or parchment paper with ends of foil extending over sides.
3. Mix butter, icing sugar and vanilla in large bowl.
4. Gradually stir in flour.
5. Press dough firmly onto bottom of prepared pan.
6. Bake 12 to 15 min.
7. or until lightly browned.
8. Reserve 20 berries; refrigerate until ready to use.
9. Beat cream cheese and marshmallow creme in medium bowl with electric mixer until well blended.
10. Stir in remaining raspberries; spread over crust.
11. Refrigerate 4 hours.
12. Use foil handles to lift dessert from pan.
13. Top with reserved berries and cut into bars.

butter, icing sugar, vanilla, flour, raspberries, cream cheese, jet

Taken from www.kraftrecipes.com/recipes/creamy-raspberry-mousse-bars-173322.aspx (may not work)