Blueberry Lemon Cream Cheese Bars

Source: Continental Mills

Yield: 64, 3x2" bars

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Nutritional Information:
Nutritional Information

Ingredients

•

CRUST:

•	72 oz. SYSCO Imperial Wild Blueberry Muffin Mix

•	2 c. SYSCO Classic Butter or margerine, melted

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FILLING:

•	4 c. SYSCO Classic Cream Cheese, softened

•	4 c. SYSCO Classic sugar

•	12 oz. SYSCO Classic frozen whipped topping, thawed

•	1 can SYSCO Classic Blueberries (included), drained and rinsed

•	42 oz. SYSCO Classic Lemon Pie Filling

Preparation

1.	CRUST: Place SYSCO Imperial Wild Blueberry Muffin Mix and butter or margarine in mixer bowl.

2.	Using a paddle, mix on low speed 30 seconds or until crumbly.

3.	Press dough into prepared 24x16x2" sheet pan.

4.	For standard oven, bake aat 350 degrees F. 16-18 minutes; for convection oven, bake at 300 degrees F. 12-14 minutes or until light brown. Cool completely.

5.	FILLING: Place cream cheese and sugar in mixer bowl.

6.	Using a paddle, mix on medium speed 3 minutes. Scrape bowl.

7.	Add whipped topping. Change to low speed and mix 1 minute. Gently fold blueberries into cream cheese mixture. Set aside.

8.	Spread lemon pie filling over crust.

9.	Spread blueberry mixture over lemon pie filling.

10.	Chill at least 2 hours before serving. Serve with fresh blueberries, if desired.