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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This family favorite from Charlene Baert of Winnipeg, Manitoba features cream cheese and cranberry fillings, a tender crust and a nutty crunch. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1/3 cup confectioners' sugar |
3/4 cup butter, cubed |
filling: |
1 package (8 ounces) cream cheese, softened |
1 can (14 ounces) sweetened condensed milk |
1/4 cup lemon juice |
2 tablespoons cornstarch |
1 tablespoon brown sugar |
1 can (14 ounces) whole-berry cranberry sauce |
topping: |
1/3 cup king arthur unbleached all-purpose flour |
2 tablespoons brown sugar |
1/4 cup butter, cubed |
3/4 cup finely chopped walnuts |
Directions:
1. In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until edges are lightly browned.
2. In a large bowl, beat cream cheese until smooth. Add milk and lemon juice. Pour over crust. In a small bowl, combine the cornstarch and brown sugar. Stir in the cranberry sauce until combined. Spoon over cream cheese layer. For topping, combine the flour and brown sugar in a bowl; cut in butter. Fold in walnuts. Sprinkle over filling.
3. Bake at 325° for 40-45 minutes or until topping is golden brown. Cool on a wire rack. Cover and refrigerate for 3 hours before cutting. Yield: 12-15 servings.
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