Lemon Chiffon Blueberry Squares Recipes

LEMON CHIFFON BLUEBERRY DESSERT

Steps:

• Combine cracker crumbs, 1/3 cup sugar and butter, reserving 2 tablespoons for topping. Press remaining crumb mixture into a 13x9-in. dish. Sprinkle with 1 cup blueberries., In a small bowl, dissolve gelatin in boiling water; cool. In a large bowl, beat cream cheese and remaining sugar. Add vanilla; mix well. Slowly add dissolved gelatin. Fold in whipped topping. Spread over blueberries. Refrigerate, covered, until set, about 3 hours. Top with reserved crumb mixture and remaining blueberries. Refrigerate leftovers.

LEMON-BLUEBERRY GOOEY CHESS SQUARES

Steps:

• Preheat oven to 350°; position oven rack in middle of oven; spray the bottom only of a 13x9 inch metal baking pan with nonstick cooking spray.
• Melt ½ cup butter in a small saucepan over low heat.
• In a big bowl beat the cake mix, melted butter, and 1 egg using an electric mixer set on medium speed until well blended (will come together as a thick dough).
• Pat the dough evenly into the prepared pan; set aside.
• Melt the remaining butter in a saucepan set over low heat.
• In a big bowl beat the cream cheese, lemon juice, and lemon zest with a electric mixer set on medium speed until blended and smooth.
• Add in melted butter and remaining 3 eggs; blend until smooth.
• Add in the powdered sugar; blend until smooth; stir in the blueberries.
• Spread lemon-blueberry mixture over prepared crust.
• Bake 42-45 minutes (do not overbake, bars should be slightly gooey).
• Transfer pan to a wire rack; cool completely.
• Cut into bars; cover and store in the refrigerator.