| | Directions | | Heat oven to 350. Spray bottom and sides of 9x13-inch pan with cooking spray. Place both oatmeal cookie mixes in large bowl. With fork, cut in butter until mixture is crumbly and coarse. Set aside half the crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs on top. Bake 35-40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator. |
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| Ingredients | | - |  | 2 - 17.5 ounce pouches Betty Crocker oatmeal cookie mix |
| - | | 1 cup firm butter |
| - | | 16 ounces cream cheese, softened |
| - | | 1/2 cup sugar |
| - | | 2 tablespoons flour |
| - | | 1 teaspoon vanilla |
| - | | 1 egg |
| - | | 1 can apple pie filling (21 ounce can) |
| - | | 1/2 teaspoon ground cinnamon |
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