I am here to say THANK YOU! Your software is great!!!
When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.
Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!
3/4 cup plus 1 Tbsp firmly packed brown sugar (divided use)
1 cup butter, softened (2 sticks)
8 ounces cream cheese (1 large block)
1 can sweetened condensed milk
1/4 cup fresh lemon juice
1 can whole berry cranberry sauce
2 Tbsp cornstarch
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.
Combine flour, rolled oats, 3/4 cup brown sugar, and butter, mixing until crumbly. Remove 1-1/2 cups of mixture and set aside for later use. Press remaining mixture into bottom of the prepared baking pan. Bake until lightly browned, about 15 minutes.
In a medium bowl, beat cream cheese until smooth. Add sweetened condensed milk and lemon juice, whipping until completely combined. Pour evenly over warm bottom layer crust.
Scoop whole berry cranberry sauce into a bowl, stirring gently with a fork to break up the jelly. Add 1 tablespoon brown sugar and cornstarch. Mix until combined. Drop cranberry mixture by spoonful over the cream cheese layer. Sprinkle top with reserved crumb mixture.
Bake 45 minutes, until top is golden brown. Cool completely before cutting. Refrigerate before serving.