NO-BAKE RASPBERRY BARS

FOR THE BASE:
12 squares graham crackers, crushed
2 tbsp butter or margarine, melted
2 tbsp sugar (optional)
FOR THE FILLING:
2 packages (8 oz each) fat-free cream cheese, softened
1 (7 oz) jar marshmallow creme
2 packages (6 oz each) fresh raspberries - lightly rinsed and air-dried on paper towels, divided use
1 tbsp lemon juice
2 tsp vanilla extract (optional: substitute Framboise)

Mix crumbs and butter; press firmly into bottom of 9x9 inch pan. Refrigerate while making filling. If desired, add 2 tbsp sugar to the cracker mixture, also.

Beat cream cheese with marshmallow creme, lemon juice, and vanilla with electric mixer, until fluffy. Gently fold in raspberries after setting aside 20 berries. Spoon mixture into crust and smooth gently. Refrigerate at least 4 hours.

Cut into 20 small bars with a sharp knife, wiping knife after each cut, and top each bar with a reserved raspberry.

Refrigerate leftover bars, covered.