Perfect to make over Christmas if you need a festive dessert.
Cranberry sauce no longer comes in 16 oz. cans.
You can use less (14 oz. can) and adjust the cornstarch a bit, add an additional 2 oz. from a 2nd can, or make your own.
2 c. unbleached all-purpose white flour
1-1/2 c. quick cooking oatmeal (regular oats work too)
1/4 c. brown sugar
1 c. butter
1 c. vanilla chips, optional
8 oz. pkg. low fat cream cheese, softened
14 oz. can sweeten condensed milk
1/4 c. fresh lemon juice
1 t. vanilla
16 oz. can whole-berry cranberry sauce
2 Tbls. cornstarch
Line a 9 x 13-inch pan with parchment paper. Grease lightly with non-stick cooking spray.
In a large bowl, combine flour, oats and brown sugar. With a pastry blender, cut in butter until crumbly. Set aside approximately about 1-1/2 cups for topping and add vanilla chips if desired.
With floured fingers, press remaining mixture into a greased 9 x 13-inch baking pan.
Beat cream cheese, condensed milk, lemon juice and vanilla; mix until smooth. Pour over crust.
Combine cranberry sauce and cornstarch in a medium bowl. Spoon over cream cheese mixture. Sprinkle reserved crumb mixture over top.
Bake at 350 degrees for about 35-40 minutes or until center is set.
Cool completely in pan on wire rack. Once cooled, lift bars out of pan and cut. Transfer to storage container or platter.
Cover and refrigerate until serving time or overnight.