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Lemon Cream Squares
Makes 16 Squares
*18.25-ounce box lemon cake mix, Betty Crocker
*1 stick butter, softened
*1 egg
*2 packages (8-ounces each) cream cheese, softened, Philadelphia
*1/3 cup sugar
*3-ounce box lime gelatin, Jell-O
*2 eggs
*Raspberries and/or mint leaves, for garnish
1Preheat oven to 350F degrees. Lightly spray 9"x13" baking pan with cooking spray; set aside.
2In a large mixing bowl, combine cake mix, butter and egg. Beat with an electric mixer on low speed until combined. Press cake mixture evenly into prepared pan; set aside.
3In a medium mixing bowl, beat cream cheese, sugar and lime gelatin on medium speed until creamy. Add eggs and beat until smooth. Spread cream cheese mixture over cake layer.
4Bake for 40 to 45 minutes or until bars just begin to pull away from edges of pan. Cool completely before cutting into squares. Garnish with raspberries or mint leaves.
Recipe courtesy of Sandra Lee from Sandra Lee's Semi-Homemade Gatherings, Meredith Books, 2006