Raspberry Pudding Bars
Author: Mandy Bird
: Dessert
Serves: 9
- 1½ C. graham cracker crumbs
- 6 Tbsp. butter, melted
- 2 Tbsp. granulated sugar
- 1 package (8 oz.) cream cheese, softened
- ½ C. powdered sugar
- 1 package (3.3 oz) instant Jell-O White Chocolate Pudding (you can also use lemon, vanilla, or cheesecake flavors)
- 1 C. milk
- 1 tsp. lemon zest (optional if using lemon pudding)
- 12 oz. fresh raspberries, save ⅓ C. for garnish
- Line an 8x8 baking dish with parchment paper or foil. Set aside.
- Combine graham cracker crumbs, butter and sugar until well blended.
- Press into baking pan. Refrigerate while preparing the filling.
- Combine cream cheese and powdered sugar with an electric mixer until well blended.
- Add dry pudding mix, milk, and lemon zest if using it.
- Beat 2 minutes or until well blended.
- Layer raspberries on top of crust.
- Pour pudding mixture over raspberries; spread gently to cover berries.
- Refrigerate at least 4 hours before serving.
- Use edges of parchment paper or foil to lift bars from the pan.
- Cut into 9 squares and garnish with extra raspberries.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/raspberry-pudding-bars/
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