(mostly fat free.)
2 c. unsifted flour
1 1/2 c. oats
3/4 c. firmly packed brown sugar
1 tbsp. brown sugar (for cranberry mixture)
1 c. butter (softened to room temp)
1 – 8oz. pkg fat free cream cheese, softened
1 – 14oz. can fat free sweetened condensed milk
1/4 c. Lemon Juice (from concentrate)
2 tbsp. cornstarch
1 – 16 oz. can whole berry cranberry sauce
Preheat oven to 350.
In large bowl, combine flour, oats, 3/4 c. sugar and butter – mix until crumbly.
Reserve 1-1/2 c. crumb mixture for topping.
Press remaining crumb mixture firmly on bottom of greased (cooking spray) 13×9 inch baking pan. Bake 15 minutes.
Meanwhile, in a small bowl, beat cream cheese until fluffy. Beat in sweetened condensed milk until smooth; stir in lemon juice.
In another small bowl, combine 1 tbsp. brown sugar and cornstarch. Stir in cranberry sauce. Mix well.
Spread cheese mixture evenly over crust. Spread Cranberry mixture over the cheese layer, and sprinkle remaining crumb mixture on top. Bake 40-50 minutes or until golden. Cool, chill. Best served chilled.