Shelly's Recipe

Fluffy Lemon-Raspberry Treat

Category: Layered Desserts

1 roll refrigerated sugar cookies
1 bag (12 oz) white vanilla baking chips (2 cups)
1 container (1 lb) lemon creamy frosting
1 package (8 oz) cream cheese, softened
1 teaspoon lemon extract
1 container (8 oz) frozen whipped topping, thawed
1 teaspoon vegetable oil, if desired
3/4 cup seedless raspberry jam (I used a little bit more)

Heat oven to 350. Grease 13x9-inch pan with shortening. In pan, break up cookie dough; press evenly in bottom to form crust.

Bake 13 to 18 minutes or until golden brown. Immediately sprinkle 1 cup of the vanilla baking chips evenly over crust. Let stand 5 minutes. Spread evenly with back of spoon. Cool completely, about 30 minutes.

In large bowl, beat frosting, cream cheese and lemon extract with mixer on medium-high speed about 2 minutes or until well blended. Fold in whipped topping; refrigerate until crust has cooled.

Microwave jam slistyly and spread pare of the jam over the cooled crust. Place in freezer 15 minutes. Spread frosting mixture and drizzle the remaining jam over the frosting mixture. Refrigerate until set, about 1 hour. Cut into squares

Step 5To serve, in small bowl, mash remaining 1/2 cup raspberries with fork. Spread raspberries over frosting mixture. In small resealable freezer plastic bag, place remaining 1 cup vanilla baking chips and the oil; seal bag. Microwave on High 1 minute. Squeeze bag to mix; microwave in 10-second increments, squeezing after each, until chips are melted and smooth. Cut small hole in 1 bottom corner of bag; squeeze bag to drizzle mixture over top of dessert. Cut into squares. Cover and refrigerate.