No-Bake Raspberry-Lemon Bars

This is a favorite at our house. Satisfies the sweet tooth without being sweet. Nice light dessert for anytime of the year.

I love this recipe but I use 1/3 fat cream cheese.. it doesn't get firm enough with fat free.

I followed the recipe to a T. I wish that I had read the reviews before making it, though. I was 2 hours into the required 4 for the dessert to firm up when I read the reviews that said it stayed gooey. When I checked on it, it was gooey! I then put it into the freezer in which it did firm up, but because it was frozen! LOL! It went back gooey after a few hours in the fridge in which I had to put it back in the freezer. I will not make this recipe again because of this, but the taste was great!

I would probably make a baked crust as the crust fell apart. filling was not firm. I had been hoping for more of a "bar" that could stand on its own but I found these had to stay in the pan and definitely be eaten with a fork. good flavors though.

looked much better than it tasted

After reading the previous reviews, I almost changed my mind about making this. With a few minor changes, I'm glad I did make it! I used the "classic graham cracker crust" recipe right here on the Kraft website (it is baked). It has a 1/4 cup of sugar, so adds a little extra sweetness to the recipe. I used 1/3 less fat cream cheese instead of fat free, and the consistency was perfect. I wasn't necessarily looking for a low-fat/calorie recipe, just one that used raspberries. Loved it!

Very good for a light desert for summer

I'm annoyed that someone from Kraft does not monitor the ratings and adjust recipes as needed when it appears there may be problems with it. I didn't think that combining the cream cheese and marshmallow cream would result in a firm product (it's similar to a dip recipe I've used many times), but I thought maybe the lemon juice would somehow firm it all up. I tried to get it "light and fluffy" but no deal...how long should that take? Added the fresh raspberries, but it's still pretty gooey. Will probably need to freeze it to make it anything but parfait-like. A couple of things Kraft should address: how long to beat the ingredients to get to the proper consistency; are frozen berries OK; and should everything be prechilled? I've always looked forward to Kraft recipes and not been disappointed but this is not up to your standards. Many people have commented on the consistency and why you don't look at the recipe again I don't know. I can't tell from the reviews what the difference is b

just a hint, when making cream desserts I find the low fat/fat free cream cheese/ sour cream gets a little runny. Use the regular products.............I hope it helps you all.................

yes i would make this recipe