Lemon-Raspberry Cream Bars

 Lemon bars are a breeze to make when cake mix gives you a jumpstart. Raspberry preserves and cream cheese bump up the yum factor.

Ingredients

• 1

  box Betty Crocker™ Super Moist™ lemon cake mix
• 1/2

  cup butter or margarine, softened
• 2

  eggs
• 3/4

  cup raspberry preserves
• 1

  package (8 oz) cream cheese, softened
• 2

  tablespoons milk
• 12

  oz white chocolate baking bars, chopped
• 2

  to 3 teaspoons powdered sugar

Steps

1 Heat oven 350°F (325°F for dark or nonstick pan). Grease bottom only of 15x10x1-inch pan.

2 In large bowl, mix cake mix, butter and eggs with spoon until well blended. With floured fingers, press evenly in pan.

3 Bake 14 to 18 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Spread evenly with preserves. Cool 30 minutes.

4 In medium bowl, beat cream cheese and milk with electric mixer on medium speed until smooth; set aside.

5 In 1-quart saucepan, melt white chocolate over low heat, stirring frequently. Add warm melted white chocolate to cream cheese mixture; beat on medium speed until creamy (mixture may look slightly curdled). Carefully spread over preserves. Refrigerate about 1 hour or until set.

6 Sprinkle powdered sugar over top. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.