LEMON CHIFFON SQUARES

Steps:

• Preheat oven to 350°F. Mix flour, butter and sugar; press firmly onto bottom of greased 8-inch square baking pan. Bake 15 min. or until lightly browned. Meanwhile, mix marshmallows, lemon peel and lemon juice in large saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat. Cool crust and marshmallow mixture completely.
• Add whipped topping to marshmallow mixture; stir with wire whisk until well blended. Spread evenly over crust.
• Refrigerate at least 2 hours or until slightly firm. Cut into 16 squares to serve; top each square with 1 raspberry. Store leftover squares in tightly covered container in refrigerator.