- 1 1/2 cups all-purpose flour
- 1/3 cup confectioners' sugar
- 3/4 cup cold butter or margarine
- FILLING:
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup lemon juice
- 2 tablespoons cornstarch
- 1 tablespoon brown sugar
- 1 (16 ounce) can whole berry cranberry sauce
- TOPPING:
- 1/3 cup all-purpose flour
- 2 tablespoons brown sugar
- 1/4 cup cold butter or margarine
- 3/4 cup finely chopped walnuts
- In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 15-20 minutes or until edges are lightly browned. Reduce heat to 325 degrees F.
- In a mixing bowl, beat cream cheese until smooth. Add milk and lemon juice; mix well. Pour over crust. In a 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.
- Bake at 325 degrees F for 40-45 minutes or until topping is golden brown. Cool on a wire rack. Cover and chill for 3 hours before cutting.