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Cranberry Crumb Squares

3/4 cup (175 mL) butter, softened
1/3 cup (75 mL) icing sugar
1 1/2 cups (375 mL) all purpose flour
1 pkg. (250 g) cream cheese, softened
1 can sweetened condensed milk
1/4 cup (50 mL) lemon juice
3 tbsp. (45 mL) packed brown sugar, divided
2 Tbsp. (30 mL) cornstarch
1 can (14 ozs./398 mL) whole cranberry sauce
1/3 cup (75 mL) all purpose flour
1/4 cup (50 mL) cold butter
3/4 cup (175 mL) chopped walnuts

Preheat oven to 350 degrees F (180 degrees C). Cream together soft
butter and icing sugar until fluffy. Gradually stir in 1 1/2 cups
(375 mL) flour. Press onto bottom of 13 x 9-inch (3.5 L) baking
pan. Bake about 15 min. or until lightly browned. Reduce temperature
to 325 degrees (160 degrees C).

In large mixer bowl, beat cream cheese until fluffy. Gradually beat
in condensed milk until smooth. Stir in lemon juice. Pour over
prepared crust.

In small bowl, combine 1 tbsp. (15 mL) of the brown sugar and
cornstarch, mix well. Stir in cranberry sauce. Spoon evenly over
cheese mixture.

In medium mixing bowl, combine remaining brown sugar and 1/3 cup
(75 mL) flour. Cut in cold butter until mixture resembles coarse
crumbs. Stir in nuts. Sprinkle evenly over cranberry mixture.
Bake 45 to 50 min. or until bubbly and golden. Cool. Serve warm
or chilled. Cover leftovers, refrigerate.


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