Friday, May 29, 2015

BLUEBERRY LEMON SNACK BARS

This is a tasty recipe from the good cooks at Duncan Hines.

1 package Duncan Hines® Signature Lemon Cake Mix
½ cup butter, melted
3 large eggs, divided
1 package (8 oz.) cream cheese
2½ cups confectioners' sugar
1 can (21 oz.) Duncan Hines Comstock® More Fruit Blueberry
¾ cup flaked coconut
¾ cup walnuts, chopped


Preheat oven to 325ºF. Grease 13 x 9 –inch baking pan.
Combine cake mix, butter and 1 egg in large bowl; blend well.
Pat mixture into bottom of prepared pan.
Beat cream cheese in large bowl with electric mixer until fluffy. Gradually beat in the remaining eggs and confectioners’ sugar and beat until smooth. Pour over cake mixture in pan. Top evenly with blueberry pie filling. Sprinkle with coconut and nuts.
Bake 1 hour or until top is golden brown. Refrigerate until chilled; cut into bars.


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