| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cookies |
1 |
servings |
INGREDIENTS
| 1 |
pk |
Pillsbury Moist Supreme Lemon Cake Mix |
| 1/2 |
c |
Butter; Softened |
| 1/2 |
c |
Almonds; Finely Chopped |
| 1 |
c |
Strawberry Preserves |
| 8 |
oz |
Cream Cheese; Softened |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Pillsbury Best Flour |
| 1/8 |
ts |
Salt |
| 1 |
|
Egg |
| 1/2 |
c |
Frozen Concentrated Margarita Mix; Thawed |
INSTRUCTIONS
1. Heat oven to 350*F. Grease 13X9-inch pan.
2. Place cake mix in large bowl. With pastry blender or fork, cut in butter
until crumbly. Add almonds; mix well. Reserve 1 cup mixture for topping.
Press remaining mixture in bottom of greased pan. Stir preserves until
smooth; carefully spread over base.
3. In same bowl, combine cream cheese, sugar, flour, salt and egg; beat
until well blended. Add margarita mix; beat at low speed until blended.
Carefully pour filling over base. Sprinkle with reserved base mixture.
4. Bake for 35 to 45 minutes or until edges begin to brown and center is
set. Cool 1 hour or until completely cooled. Cut into bars. Store in
refrigerator.
32 bars
NOTES : For neat-looking bars and easy clean-up, spread preserves to =
within 1/4 inch of the side of the pan. Preserves should not touch the side
of the = pan.
Recipe by: Pillsbury Classic Cookies and Bars
Posted to MM-Recipes Digest by candi@mcmsys.com (Candi) on Sep 08, 1998,
converted by MM_Buster v2.0l.
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