Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
These tantalizing bars are sweet and tart, and only made up for 6 ingredients. Using cake mix makes it really easy to throw them together on short notice if necessary. The best part is that they don’t taste or appear as though they were a quick dessert. If you have a random sweet tooth they’re also perfect to whip up and snack on. No matter the occasion, you know that lemon is an easy winner for all.
I love a cold dessert bar, too. There is something refreshing about them, and this with the cream cheese and lemon extract had me at hello – how crisp! The entire process is so seamless to make these yummy morsels that you may find yourself wanting to make them all the time.
Recipe and photo courtesy of Taste of Home
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Choose reduced fat cream cheese if you like, but whole fat always tastes better in my book!