| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Philadelphia |
Cakes, Desserts |
12 |
Servings |
INGREDIENTS
| 3/4 |
c |
Butter; softened |
| 1/3 |
c |
Sugar; powdered, icing |
| 1 1/2 |
c |
Flour |
| 250 |
g |
Cream cheese – fat free Philadelphia, softened |
| 1 |
cn |
Sweetened condensed milk-low fat |
| 1/4 |
c |
Lemon juice; frozen |
| 3 |
tb |
Packed brown sugar |
| 2 |
tb |
Cornstarch |
| 14 |
oz |
Cranberry sauce; whole berry |
| 1/3 |
c |
Flour |
| 1/4 |
c |
Butter; cold |
| 3/4 |
c |
Chopped walnuts |
INSTRUCTIONS
Cream together soft butter and icing sugar until fluffy. Gradually stir in
1 1/2 cups flour. Press onto bottom of 13x9" baking pan. Bake at 350 for 15
min. or until lightly browned. In mixer bowl, beat cream cheese until
fluffy. Gradually beat in eagle brand. Stir in lemon juice. Pour over
prepared crust. Combine 1 T of the brown sugar and cornstarch; mix well.
Stir in cranberry sauce. Spoon evenly over cheese layer. Combine remaining
brown sugar and 1/3 cup flour. Cut in cold butter until mixture resembles
coarse crumbs. Stir in nuts. Sprinkle evenly over cranberry mixture. Bake
45 min. or until golden.
Recipe by: Borden's Eagle Brand
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Linda G."
<lindag@brunnet.net> on Oct 19, 1997
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