Description
A recipe for Lemon Chiffon Bars

Ingredients

• 1 cup all purpose flour
  
• 1/4 cup sugar
  
• 1/2 cup (1 stick) butter, melted
  
• 25 Jet-Puffed Marshmallows
  
• 2 teaspoons grated lemon peel
  
• 1/4 cup lemon juice
  
• 1 cup thawed Cool Whip whipped topping
  
• 16 fresh raspberries

Preparation
Prep Time: 25 minutes plus refrigerating

PREHEAT oven to 350°F.

MIX flour, sugar and butter until well blended. Press firmly onto bottom of greased 8-inch square baking pan. Bake 15 minutes or until lightly browned. Meanwhile, mix marshmallows, lemon peel and lemon juice in large saucepan; cook on low heat until marshmallows are completely melted, stirring constantly. Remove from heat. Cool crust and marshmallow mixture completely.

ADD whipped topping to marshmallow mixture; stir with wire whisk until well blended. Spread evenly over crust. Refrigerate at least 2 hours or until slightly firm.

CUT dessert into 16 bars to serve; top each bar with a raspberry. Store leftover bars in tightly covered container in refrigerator.

Nutrition
no information available

Serves
Makes 16 servings, 1 bar each.

Variations
no information available