Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 2 cups un-sifted flour
• 1 1/2 cups oats
• 3/4 cup plus 1 Tbsp. firmly packed brown sugar
• 1 cup butter or margarine, softened
• 1 (8 oz.) pkg. cream cheese, softened
• 1 (14 oz.) can Eagle Brand milk
• 1/4 cup ReaLemon lemon juice from concentrate
• 1 (16 oz.) can whole berry cranberry sauce
• 2 Tbsp. cornstarch

Directions

1. Preheat oven to 350 degrees. With mixer, beat flour, oats, 3/4 cup sugar and butter until crumbly. Set aside 1 1/2 cups mixture; press remaining mixture on bottom of greased 13 × 9-inch baking pan. Bake 15 minutes or until lightly browned.
2. With mixer, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth, stir in lemon juice. Spread over baked crust. Combine cranberry sauce, corn starch and remaining 1Tbsp. sugar. Spoon over cheese layer. Top reserved crumb mixture.
3. Bake 45 minutes or until golden. Cool and cut into bars. Refrigerate leftovers.

4. makes 24-36 bars, or cut larger squares

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