Ingredients:
Crust:
3 2/3 cups white or yellow cake mix
1/2 cup butter, melted
Layer:
1/2 cup raspberry preserves
Filling:
8 oz. cream cheese. Softened
1/4 cup sugar
2 tbsp. flour
1 tsp. vanilla
1 egg
1/4 cup raspberry preserves
Preheat oven to 350 degrees.
Crust:
Combine cake mix with butter and mix with fork until crumbly. Reserve one cup for topping. Press the remaining amount into a greased 13 x 9 x 2 inch pan. Carefully spread the 1/2 cup raspberry preserve over crust.
Filling:
Mix the cream cheese, sugar, flour, vanilla, eggs and raspberry preserve until blended. Spread over the crust and then sprinkle the reserve cake mix on top and bake 30-40 minutes at 350 degrees. Makes 24-30 squares.
Instructions:
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