Easy Cheesecake Lemon Bars |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 36 |
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Recipe was found on the side of a box of Pillsbury Moist Supreme Lemon Cake Mix. I debated about posting, as there are similar recipes already in the Zaar database that use powdered sugar instead of the canned frosting in the cheesecake layer. I prepared these as a quick, last minute offering for Hubby to take to a local function, and didn't get to taste myself. However, he told me that my pan was one of the first things empty on the dessert table. I hope that means they were good. :) Ingredients:
1 (18 1/4 ounce) package pillsbury moist supreme lemon cake mix |
1/4 cup margarine or 1/4 cup butter, softened |
1 egg |
1 (16 ounce) can pillsbury creamy supreme lemon frosting |
1 (8 ounce) package cream cheese, softened |
1 egg |
Directions:
1. Heat oven to 350. Grease and flour 9x13 pan.
2. In large bowl, combine cake mix, margarine and egg at low speed until crumbly.
3. Reserve 3/4 cup mixture; set aside.
4. Press remaining mixture in greased and floured pan.
5. In small bowl, combine frosting, cream cheese and egg at low speed until well blended; beat at high speed until smooth.
6. Spread over base.
7. Sprinkle reserved cake mixture over top.
8. Bake at 350 for 35-45 minutes until edges are light golden brown and center is firm to touch.
9. Cool completely.
10. Store in refrigerator.
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