Recipes

Heat oven to 350 degrees.

Coat a 13 x 9 x 2 inch baking pan with nonstick cooking spray.

Set aside 1/2 cup of the mix.

In a medium-size bowl, stir together the remaining cake mix, cornflake crumbs,

1 egg and 1/2 cup of the butter.

Press into the bottom and partially up the sides of the prepared pan.

In a medium-size bowl, beat cream cheese, sugar, almond extract and remaining two eggs; spread over crust.

Dollop cream mixture with preserves and gently spread over cream cheese.

Sprinkle reserve cake mix over the top and drizzle with remaining 1/2 cup butter.

Bake at 350 degrees for 25 minutes or until set.

Cool completely in pan on cooling rack. Refrigerate for at least 2 hours.

Cut into 32 bars and serve slightly cool.