Print Friendly Recipe
- Ruthie Karr
- 1 cup (225 ml) walnuts
- 1-1/4 cups (300 ml) all-purpose flour
- 1/2 cup (125 ml) packed brown sugar
- 1-1/4 tsp (6 ml) ground cinnamon, divided use
- 1/2 cup (125 ml) butter
- 1/2 cup (125 ml) flaked coconut
- 2 8 oz (224 grm). packages cream cheese
- 2/3 cup (150 ml) granulted sugar
- 2 eggs
- 2 tsp (10 ml) pure vanilla extract
- 1 21 oz (588 grm). can strawberry pie filling
- Pre-heat oven to 350 degrees (175 C.).
- Lightly grease and flour a 13x9x2 inch baking pan; set aside.
- Coarsely chop 1/2 c walnuts, set aside.
- Finely chop remaining walnuts; set aside.
- In large mixing bowl, combine flour, brown sugar and 1 tsp (5 ml) of the cinnamon.
- Cut in butter until mixture is consistency of fine crumbs.
- Add the finely chopped nuts and coconut.
- Remove 1/2 cup (125 ml) of crumb mixture, set aside.
- Press remaining crumb mixture into bottom of pan.
- Bake 12 to 15 minutes or until edges are lightly browned.
- For filling:
- In mixing bowl, beat cream cheese on medium speed until fluffy.
- Add granulated sugar, eggs, vanilla and the remaining 1/4 tsp (1 ml) cinnamon; beat until smooth.
- Spread strawberry pie filling over cream cheese layer.
- Combine reserved 1/2 cup (125 ml) nuts and crumbs.
- Sprinkle over filling.
- Bake 15 more minutes.
- Cool on wire rack.
- Refrigerate several hours before serving.
- Cut into bars.
- This is from Jason an associate at Walmart.
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