Recipe: Raspberry Cream Bars lacto-ovo vegan (TNT)

[Guest guest]

I found this cookie on another list (tamara's tasty treats) and it is

an incredible simple, fast and delicious cookie. I imagine it could

be changed to all vegan, but I am not accomplished in using soy

products yet. Jeanne

Raspberry Cream Bars

 

1 box yellow cake mix

1 stick butter or margarine (softened, not melted)

1/4 cup sugar

1 teaspoon vanilla extract

1 egg

8 ounces cream cheese, softened

2 tablespoons flour

12 ounces seedless raspberry jam, jelly or preserves

 

Mix dry cake mix with softened butter. Reserve one cup of the crumbs

for topping. Evenly pat the rest of the crumbs onto the bottom of a

jelly roll pan.

 

Spread 1 cup (8 ounces) of the raspberry jam on top of the crumb layer.

 

Cream the cheese, egg, sugar, flour and vanilla extract together. Stir

in the rest of the raspberry jam. Spread it over the raspberry layer.

 

Crumble the rest of the cake crumbs over the top. Bake at 350* F for

30 minutes. Cool in pan. Can cut before the cookie is totally cool. I

use a pizza cutter to do even slices.

 

I also like using another jelly roll pan the same size to mash down

the first layer of crumbs and form it into an even layer.

 

One thing I'd like to alert all of you to is that the cheapest cake

mixes at Wal Mart have beef fat and lard in the ingredients list, so

you might want to read the label before using.