Rich 'N' Creamy Squares
Yield
48 cookiesPrep
15 minCook
35 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| 1 | package |
cake mix, yellow
18.25 ounce |
|
| 2 | large |
eggs
|
|
| ½ | cup |
margarine
melted |
|
| 1 | tablespoon |
milk
|
|
| ½ | cup |
pecans
chopped |
|
| Topping | |||
| 1 | package |
cream cheese
8 ounce |
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| 1 | package |
cake mix, yellow
18.25 ounce |
|
| 2 | large |
eggs
|
|
| 118 | ml |
margarine
melted |
|
| 15 | ml |
milk
|
|
| 118 | ml |
pecans
chopped |
|
| Topping | |||
| 1 | package |
cream cheese
8 ounce |
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Heat oven to 350℉ (180℃).
Grease a 13x9x2 inch pan with oleo.
Set aside.
For Base: Combine cake mix, 2 eggs, melted oleo, milk and nuts in large bowl.
Mix with fork or at low speed of electric mixer until cake mix is just moistened.
Turn into pan.
Spread evenly.
For Topping: Beat cream cheese in a large bowl at medium speed of electric mixer until smooth.
Beat in 2 eggs, sugar and vanilla until smooth.
Spread evenly over base.
Bake at 350℉ (180℃) for 35 minutes. ( Edges and top will be light golden brown and will have a slightly shiny appearance.)
Cool completely.
Cut into squares about 1½ x 1½.
