FILLING:

2 c. finely chopped prunes (pitted)
1 can (6 oz.) lemonade (thawed)
1 can (lemonade can) water
1/2 c. sugar
1/4 c. flour
1/2 c. chopped nuts

Combine prunes, lemonade and water in sauce pan; simmer over low heat about 5 minutes. Blend in nuts; add sugar and flour which have been mixed together. Cook until thick. Cool for 15 minutes.

CRUST TOPPING:

1 c. brown sugar
3/4 c. butter
1 3/4 c. flour
1 1/2 c. rolled oats
1/2 tsp. baking soda
1/2 tsp. salt

Cream sugar and butter. Add remaining ingredients, mix to make coarse crumbs. Press 1/2 the mixture over bottom of a greased 9 x 13 inch baking pan. Spread prune mixture evenly on top. Top with remaining crumbs; pat lightly. Bake in 400 degree oven 25 to 30 minutes until top is golden brown. Cool on rack. Dust with powdered sugar. Cut in squares.