Fluffy Lemon-Raspberry Treat

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  1 reviews

1
roll Pillsbury™ refrigerated sugar cookies
1
bag (12 oz) white vanilla baking chips (2 cups)
1
cup organic frozen raspberries (from 10-oz bag), thawed
1
container (1 lb) lemon creamy ready-to-spread frosting
1
package (8 oz) cream cheese, softened
1
teaspoon lemon extract
1
container (8 oz) frozen whipped topping, thawed
1
teaspoon vegetable oil, if desired

Directions

  1. 1 Heat oven to 350°F. Grease 13x9-inch pan with shortening. In pan, break up cookie dough; press evenly in bottom to form crust.
  2. 2 Bake 13 to 18 minutes or until golden brown. Immediately sprinkle 1 cup of the vanilla baking chips evenly over crust. Let stand 5 minutes. Spread evenly with back of spoon. Cool completely, about 30 minutes.
  3. 3 Meanwhile, in small bowl, stir 1/2 cup of the raspberries with fork until broken up and slightly mashed; refrigerate. In large bowl, beat frosting, cream cheese and lemon extract with electric mixer on medium-high speed about 2 minutes or until well blended. Fold in whipped topping; refrigerate.
  4. 4 Spread mashed raspberries over cooled crust. Place in freezer 15 minutes. Spread frosting mixture over raspberries. Refrigerate until set, about 1 hour.
  5. 5 To serve, in small bowl, mash remaining 1/2 cup raspberries with fork. Spread raspberries over frosting mixture. In small resealable freezer plastic bag, place remaining 1 cup vanilla baking chips and the oil; seal bag. Microwave on High 1 minute. Squeeze bag to mix; microwave in 10-second increments, squeezing after each, until chips are melted and smooth. Cut small hole in 1 bottom corner of bag; squeeze bag to drizzle mixture over top of dessert. Cut into squares. Cover and refrigerate.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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