Raspberry Pecan Cream Cheese Bars |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Another one of my 3-layer desserts that takes only minutes to prepare. This particular cake mix comes with a packet of glaze and it's own swirl mix. Using the cake mix as a crust this makes a beautiful and tasty dessert. This is my own crowd pleasing dessert. {Note: The name of the boxed cake mix is Pillsbury Cinnamon Swirl Quick Bread & Coffee cake mix. The ingredients look confusing as if 2 different cakes. Just one long name}. Ingredients:
1 (17 1/2 ounce) package pillsbury cinnamon swirl quick bread and coffeecake mix |
6 tablespoons butter, melted |
3 eggs |
3/4 cup sugar-free raspberry jam |
1 (8 ounce) package light cream cheese, softened |
1 (3 ounce) package light cream cheese, softened |
2 1/2 cups powdered sugar |
1 teaspoon vanilla |
3/4 cup pecans, chopped |
Directions:
1. Heat oven to 350°F In large bowl, combine quick bread mix, butter and 1 of the eggs; mix well. Spread dough in bottom of ungreased 13x9-inch pan to form crust. Spread preserves over dough.
2. Beat cream cheese in large bowl until light and fluffy. Add remaining 2 eggs, 2 1/2 cups powdered sugar and vanilla; beat until smooth. Spoon and spread mixture over preserves. In small bowl, combine swirl mix from packet and pecans; mix well. Sprinkle over cream cheese mixture.
3. Bake at 350°F For 35 to 45 minutes or until golden brown. Cool 1 hour.
4. Drizzle glaze from package over bars. Refrigerate 1 hour. Store in refrigerator.
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