1. Home >
  2. Recipes >
  3. Lemon Raspberry Pudding Bars

Lemon Raspberry Pudding Bars

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Servings: 9
  • Course: Dessert

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 2 tablespoons granulated sugar
  • 1 package (8 oz.) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 package (3.4 oz.) instant lemon pudding
  • 1 cup milk
  • 1 teaspoon grated lemon peel (optional)
  • 2 packages (6 oz. each) fresh raspberries, reserve
  • 1/3 cup for garnish


Step 1

PREHEAT oven to 350°F.

Step 2

LINE an 8x8x2-inch baking pan with Reynolds® Parchment Paper, extending paper up sides of pan; set aside.

Step 3

COMBINE graham cracker crumbs, butter and sugar until well blended. Press into parchment-lined pan. Bake 10 minutes. Cool on wire rack.

Step 4

COMBINE cream cheese and powdered sugar with an electric mixer until well blended. Add pudding mix, milk and lemon peel; beat 2 minutes or until well blended.

Step 5

LAYER raspberries evenly on top of baked crust. Pour pudding mixture over raspberries; spread gently to cover berries. Garnish with reserved raspberries. Refrigerate at least 4 hours before serving. Use edges of parchment to lift bars from pan onto a cutting board. Pull back edges of parchment for easy cutting. Cut into 9 squares.

Back to top


Back to top