Lemon bars are a breeze to make when cake mix gives you a jumpstart. Raspberry preserves and cream cheese bump up the yum factor.
SAVE ON THIS RECIPE!
Don't be tempted to use reduced-fat cream cheese (Neufchâtel) instead of regular cream cheese. The white chocolate-cream cheese filling may not get firm enough, even when refrigerated.
For Lemon-Strawberry Cream Bars, use strawberry preserves instead of the raspberry.
Present these pretty spring bars on a cake pedestal decorated with fresh raspberries and mint leaves.
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