2 c. unsifted flour
1 1/2 c. oats
3/4 c. plus 1 tbsp. firmly packed brown sugar
1 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/4 c. ReaLemon lemon juice
1 tbsp. cornstarch
1 (16 oz.) can whole berry cranberry sauce

Preheat oven to 350°F. In large mixer bowl, combine flour, oats, 3/4 cup of sugar and butter. Mix until crumbly. Reserving 1 1/2 cups crumb mixture, press remainder firmly on bottom of greased 13 x 9 baking pan.

Bake 15 minutes.

Meanwhile, in small mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon. Spread evenly over prepared crust.

In a small bowl, combine remaining 1 tablespoon sugar and cornstarch. Stir in cranberry sauce. Spoon evenly over cheese layer. Top with reserved crumb mixture.

Bake 40 minutes or until golden. Cool. Chill. Store in the refrigerator.

Makes 24 to 36 bars.