Lemon Icebox Bars

• 14 whole-grain graham cracker squares (7 full sheets)
• 2 tablespoons melted unsalted butter
• 1 tablespoon dark brown sugar
• 1/4 teaspoon salt
• Cooking spray
• 1 (8-ounce) package 1/3 less-fat cream cheese, softened at room temperature
• 1 (14-ounce) can fat-free sweetened condensed milk
• 1/4 cup pasteurized egg product (such as egg beaters)
• 1 teaspoon finely grated lemon zest
• 1/2 cup fresh lemon juice
• 2 teaspoons powdered gelatin
• 3 tablespoons boiling water

1. Make Crust: Place graham crackers in the bowl of a food processor and pulse until crumbs are formed.
2. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand.
3. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it.
4. Refrigerate until ready to use.
5. Make the filling: In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes.
6. Add lemon zest and juice and beat until fully incorporated, another 30 seconds.
7. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes.
8. Stir the gelatin into the cream cheese-lemon mixture until well incorporated.
9. Pour the filling over the crust.
10. Refrigerate for 8 hours or overnight, until filling is firm.
11. Slice into 2-inch squares using a chilled knife coated with cooking spray.

graham cracker squares, butter, brown sugar, salt, cooking spray, cream cheese, condensed milk, pasteurized egg, lemon zest, lemon juice, powdered gelatin, boiling water

Taken from www.foodnetwork.com/recipes/ellie-krieger/lemon-icebox-bars-recipe.html (may not work)