Easy Lemon Raspberry & Cream Bars

• 1/2 cup butter, softened
• 1 pkg. (2-layer size) lemon cake mix
• 2 eggs, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/3 cup granulated sugar
• 1/4 tsp. almond extract
• 2-2/3 cups raspberries
• 1 tsp. powdered sugar

1. Heat oven to 350 degrees F.
2. Beat butter, cake mix and 1 egg in large bowl with mixer until crumbly.
3. Reserve 3/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray.
4. Bake 10 min.
5. Meanwhile, beat cream cheese, granulated sugar and almond extract with whisk until blended.
6. Add remaining egg; mix well.
7. Spread cream cheese mixture over crust; top with raspberries.
8. Top with reserved crumb mixture.
9. Bake 45 min.
10. or until center is set and crumb topping is lightly browned.
11. Cool completely.
12. Refrigerate 30 min.
13. before cutting into bars.
14. Garnish with sifted powdered sugar just before serving.

butter, lemon cake mix, eggs, philadelphia cream cheese, sugar, almond extract, raspberries, powdered sugar

Taken from www.kraftrecipes.com/recipes/easy-lemon-raspberry-cream-bars-181517.aspx (may not work)