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Prep 30min
Total2hr15min
Ingredients10
Servings32
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Ingredients
Base
1
box lemon or yellow cake mix
1/2
cup margarine or butter, softened
1/2
cup finely chopped almonds
1
cup strawberry preserves or jelly
Filling
1
package (8 oz) cream cheese, softened
1/4
cup sugar
1/4
cup all-purpose flour
1/8
teaspoon salt
1
egg
1/2
cup frozen concentrated margarita mix, thawed
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13x9-inch pan. Place cake mix in large bowl. With pastry blender or fork, cut in butter until crumbly. Add almonds; mix well. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of pan. Stir preserves until smooth; carefully spread over base.
2
In same bowl, beat cream cheese, sugar, flour, salt and egg with electric mixer at medium speed until well blended. Add margarita mix; beat at low speed until blended. Carefully pour filling over base. Sprinkle reserved base mixture over filling.
3
Bake 34 to 41 minutes or until edges begin to brown and center is set. Cool completely, about 1 hour. Cut into bars. Store covered in refrigerator.
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For an adult gathering, serve this dessert as part of a Mexican-themed dinner. Start the party with margaritas (the kids can have lemonade), then move on to Beef Enchilada Casserole, along with a tossed salad. Cap off the meal with these margarita-flavored bars.
Pictured with Sunburst Lemon Bars.
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