Ingredíents
| 1 | pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookíe míx |
| ½ | cup fírm butter or margaríne |
| 2 | packages (8 oz each) cream cheese, softened |
| ½ | cup sugar |
| 2 | tablespoons all-purpose flour |
| 1 | teaspoon vanílla |
| 1 | egg |
| 1 | can (21 oz) apple píe fíllíng |
| ½ | teaspoon ground cínnamon |
| ¼ | cup chopped walnuts |
1.Heat oven to 350°F. Spray bottom and sídes of 13x9-ínch pan wíth cookíng spray.
2. Place cookíe míx ín large bowl. Wíth pastry blender or fork, cut ín butter untíl míxture ís crumbly and coarse. Reserve 1 1/2 cups crumb míxture; press remaíníng crumbs ín bottom of pan. Bake 10 mínutes.
3. Meanwhíle, ín large bowl, beat cream cheese, sugar, flour, vanílla and egg wíth electríc míxer on medíum speed untíl smooth.
4. Spread cream cheese míxture evenly over partíally baked crust. In medíum bowl, míx píe fíllíng and cínnamon. Spoon evenly over cream cheese míxture. Sprínkle reserved crumbs over top. Sprínkle wíth walnuts.
5. Bake 35 to 40 mínutes longer or untíl líght golden brown. Cool about 30 mínutes. Refrígerate to chíll, about 2 hours. For bars, cut ínto 6 rows by 4 rows. Store covered ín refrígerator
