No-Bake Raspberry Lemon Bars - cooking recipe

Ingredients

2 (170 g) packages fresh raspberries, divided (about 2 1/2 cups)
3/4 cup graham cracker crumbs
2 tablespoons butter, melted
2 (250 g) packages philadelphia light brick cream cheese spread, softened
1 (198 g) jar jet-puffed marshmallow creme
1 tablespoon lemon juice

Preparation

Reserve 20 of the raspberries for garnish; refrigerate until ready for use.
Mix graham crumbs and butter until well blended; press firmly onto bottom of 9-inch square pan. Refrigerate until ready to use.
Beat cream cheese, marshmallow creme and lemon juice in large bowl with electric mixer on medium speed until light and fluffy. Stir in remaining raspberries; spread over crust.
Refrigerate at least 4 hours. cut into 20 bars. Top each bar with 1 of the reserved raspberries just before serving. Stor in a tightly covered container in refrigerator.