Shelly's Recipe

LEMON CREAM CHEESE CRUNCH BARS

Category: Bars

1 (8-ounce) can crescent Rolls
1 (4-serving) package vanilla cook-and-serve pudding mix
1 (4-serving) package lemon gelatin
1 1/2 cups milk
1 teaspoon coconut extract
1 (8-ounce) package cream cheese
1 1/2 cups raisins
1/4 cup (1 ounce) chopped pecans
1/4 cup flaked coconut

Preheat oven to 425 degrees. Spray a 13x9 inch rimmed cookie sheet with butter-flavored cooking spray. Pat rolls in pan, being sure to seal perforations. Bake for 6 to 8 minutes or until light golden brown. Place cookie sheet on a wire rack and allow to cool.

Meanwhile, in a medium saucepan, combine dry pudding mix, dry gelatin, and milk. Cook over medium heat for 6 to 8 minutes or until mixture thickens and starts to boil, stirring constantly. Remove from heat. Add coconut extract and cream cheese. Mix well using a wire whisk. Fold in raisins, pecans and coconut. Spread mixture evenly over cooled crust. Refrigerate for at least 2 hours. Cut into 24 bars.