Zesty Lemon Icebox Bars

ZESTY LEMON ICEBOX BARS

CRUST:
14 whole-grain graham cracker squares
2 T. melted butter
1 T. dark brown sugar
¼ t. salt
PAM
FILLING:
1 (8-oz.) pkg. soft cream cheese, at room temp
1 (14-oz.) can sweetened condensed milk
¼ c. egg beaters
Zest of 1 lemon
½ c. fresh lemon juice
2 t. powdered gelatin
3 T. boiling water

1. CRUST: Place crackers in bowl of food processor and pulse until crumbs are formed.
2. Add butter, brown sugar and salt and pulse until incorporated, resembles wet sand.
3. Coat 8” square pan with PAM and pack crumb mixture firmly into bottom of pan.
4. Refrigerate until ready to use.
5. FILLING: In large bowl, combine cream cheese, condensed milk and egg beater. Beat on high with electric mixer until smooth and creamy.
6. Add lemon zest and juice and beat until fully incorporated.
7. In small bowl, combine gelatin and boiling water and whisk until gelatin is entirely dissolved. Let cool 2-3 minutes.
8. Stir gelatin into cream cheese mixture until well incorporated.
9. Pour filling over crust.
10. Refrigerate overnight, until filling is firm.
11. Slice into 2” squares using chilled knife, coated with PAM.
    *Keep refrigerated when not using.