Lemon Bars

• 2 cups graham crumbs
• 1/2 cup butter, melted
• 2 Tbsp. sugar
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1 can (300 mL) sweetened condensed milk
• 2 egg yolks
• 1 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 1/2 cup fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1-1/2 cups thawed Cool Whip Whipped Topping
• 1 cup fresh raspberries

1. Heat oven to 325 degrees F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Mix graham crumbs, butter and sugar until blended; press onto bottom of prepared pan.
4. Bake 10 min.
5. Meanwhile, beat cream cheese with mixer until creamy.
6. Gradually beat in milk.
7. Add egg yolks; mix well.
8. Blend in lemon zest and juice; pour over crust.
9. Bake 20 to 22 min.
10. or until centre is set.
11. Cool completely.
12. Refrigerate 2 hours.
13. Use foil handles to remove dessert from pan before cutting into bars.
14. Serve topped with Cool Whip and raspberries.

graham crumbs, butter, sugar, cream cheese, condensed milk, egg yolks, lemon zest, lemon juice, topping, fresh raspberries

Taken from www.kraftrecipes.com/recipes/lemon-bars-161051.aspx (may not work)