1/3 cup firm margarine or butter
3-1/2 cups Bisquick baking mix
1/4 cup packed brown sugar
2 pkg. (8 oz. each) plus 1 pkg. (3 oz.) cream cheese,
softened
1 can (15-1/4 oz.) crushed pineapple, well drained
1 cup shredded carrots (about 2 medium)
3/4 cup granulated sugar
2 tbsp. lemon juice
1 tsp. vanilla
2 eggs
Heat oven to 350 degrees
GREASE jelly roll pan, 15-1/2x10-1/2x1"; Cut margarine into baking mix and brown sugar until crumbly. Press in pan. Bake 12 min.; cool completely.
BEAT cream cheese in medium bowl on medium speed until smooth; stir in remaining ingredients thoroughly. Spread over baked layer.
BAKE until center is firm, about 20 min. Cover and refrigerate 2 hr. Cut into about 1-1/2" squares. Refrigerate any remaining squares. 70 squares.
High Altitude Directions (3500 to 6500 ft.): Increase first bake time to 17 min.
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