Categories: dessert

Ingredients

• 1 1/2 cups soft coconut macaroon cookie crumbs
• 2 tablespoons margarine, melted
• 2 packages (8 ounces each) Philadelphia cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon grated lemon peel
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon imitation vanilla
• 2 eggs

Directions

1. Preheat oven to 350 degrees.

2. Mix crumbs and margarine.

3. Press firmly onto bottom of greased 8 inch square baking pan.

4. Beat cream cheese, sugar, lemon peel, lemon juice, and vanilla in large bowl with electric mixer on medium speed until well blended.

5. Add eggs, 1 at a time, beating just until blended after each addition.

6. Pour over crust.

7. Bake 20 to 25 minutes or until center is almost set.

8. Cool.

9. Refrigerate 3 hours or overnight.

10. Cut into 16 bars.

11. Store leftover bars in refrigerator.

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