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Raspberry Cream Cheese Bars

List of Ingredients




CRUST
1 cup walnuts -- divided
1 1/4 cups all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup Butter Flavor Crisco
1/2 cup coconut flakes

FILLING
2 -8 ounce pkgs cream cheese -- softened
2/3 cup sugar
2 eggs
2 tsp vanilla
1 -21 ounce can raspberry pie filling



Recipe



Heat oven to 350ºF. Grease 9x13x2-inch pan and set aside.
Chop 1/2 cup nuts coarsely for topping. Set aside. Chop remaining 1/2 cup finely.

FOR CRUST: Combine flour and brown sugar. Cut in Butter Flavor Crisco until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut. Mix well. Remove 1/2 cup. Set aside. Press remaining crumbs in bottom of pan. Bake at 350ºF. for 12 to 15 minutes, until edges are lightly browned.

FOR FILLING: Beat cream cheese, sugar, eggs and vanilla in small bowl at medium speed of electric mixer until smooth. Spread over hot baked crust. Return to oven. Bake 15 minutes longer.

Spread raspberry pie filling over cheese layer.

Combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle evenly over raspberries. Return to oven. Bake 15 minutes longer. Cool. Refrigerate several hours. Cut into bars, about 2 x 1½ inches