1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.
2. Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
3. Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
4. Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
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|Serving Size: 1 Serving (103g)|
|Recipe Makes: 24|
|Calories from Fat: 122 (48%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 199.2mg||61 %|
|Sodium 168mg||6 %|
|Potassium 119.8mg||3 %|
|Total Carbohydrate 26.7g||8 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 26.1g|
|Protein 7.3g||10 %|
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Calories per serving: 255
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