Lemon Linzer Bars (cookie Mix)

Total Time: 4 hrs 35 mins Preparation Time: 20 mins Cook Time: 4 hrs 15 mins

Ingredients

• 17 1/2 ounces betty crocker sugar cookie mix
• 1/3 cup butter or 1/3 cup margarine, softened
• 2 ounces cream cheese, softened
• 4 1/2 teaspoons frozen lemonade concentrate, thawed
• 3/4 teaspoon almond extract
• 1 egg
• 2/3 cup seedless raspberry jam
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup lemon curd
• 2 cups frozen whipped topping, thawed or 2 cups sweetened whipped cream
• 1/3 cup sliced almonds, toasted
• 24 fresh raspberries

Recipe

• 1 heat oven to 350°f
• 2 spray bottom and sides of 13x9-inch pan with cooking spray.
• 3 in large bowl, stir cookie base ingredients until soft dough forms.
• 4 spread dough in bottom of pan.
• 5 bake 20 to 23 minutes or until golden brown.
• 6 cool completely, about 30 minutes.
• 7 spread raspberry jam over cooled base.
• 8 in large bowl, beat cream cheese and lemon curd with electric mixer on medium speed until smooth.
• 9 fold in whipped topping.
• 10 drop lemon mixture by teaspoonfuls over jam layer; spread gently and evenly over jam.
• 11 sprinkle toasted almonds over top.
• 12 refrigerate at least 4 hours or overnight.
• 13 for bars, cut into 6 rows by 4 rows.
• 14 to serve, top each bar with 1 raspberry, gently pressing into lemon mixture.
• 15 store covered in refrigerator.