Raspberry Cream Bars - Jill Walker

2 c. flour

1 1/2 c. quick oats

3/4 c. + 1 T. brown sugar

1 c. butter

1 8 oz. pkg. cream cheese, softened

1 14 oz. can sweetened condensed milk

1/4 c. lemon juice

2 T. cornstarch

1 16 oz. can raspberry pie filling

Combine flour, oats, 3/4 c. brown sugar and butter. Mix until crumbly. Reserve 1 1/2 c. Press remainder in bottom of greased 13X9 pan. Bake at 350 for 15 minutes. Beat cream cheese until fluffy. Beat in milk and lemon juice. Spread over crust. Combine remaining brown sugar and cornstarch. Add raspberries. Spoon over cream cheese layer. Top with reserved crumb mixture and bake for 40 minutes or until golden brown.