This springtime dessert is a super-popular Betty classic that’s been adapted to a 13x9-inch pan—perfect for a crowd! It all starts with a box of yellow cake mix, and the filling is easy as can be. Pro tip: Be careful not to overbeat the eggs into the batter; too much air can cause the cheesecake to crack on top.
These sweet and tangy bars are one of Betty’s most popular recipes of all time! The streusel topping takes no time at all, and the crust is extra easy with the help of graham crackers. You can use thawed frozen blueberries in place of fresh—or even sub in blackberries or raspberries. Pro tip: To chill the bars faster and make cutting them easier, place them in the freezer for about 20 minutes.