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 Kitchens® 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