Cranberry Crumb Squares

3/4 cup butter, softened (175 mL)
1/3 cup icing sugar (75 mL)
1 1/2 cups all-purpose flour (375 mL)
1 (250 g) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice (50 mL)
3 tablespoons brown sugar, packed, divided (45 mL)
2 tablespoons cornstarch (30 mL)
1 (14 ounce) can cranberry sauce
1/3 cup all-purpose flour (75 mL)
1/4 cup butter, cold (50 mL)
3/4 cup walnuts, chopped (175 mL)

Preheat oven to 350 degrees F (180 degrees C). Cream together soft butter and icing sugar until fluffy.
Gradually stir in 1 1/2 cups (375 mL) flour.
Press onto bottom of 13 x 9-inch (3.5 L) baking pan.
Bake about 15 minutes or until lightly browned.
Reduce temperature to 325 degrees (160 degrees C). In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in condensed milk until smooth.
Stir in ReaLemon.
Pour over prepared crust.
In small bowl, combine 1 tablespoons (15 mL) of the brown sugar and cornstarch; mix well.
Stir in cranberry sauce. Spoon evenly over cheese mixture. In medium mixing bowl, combine remaining brown sugar and 1/3 cup (75 mL) flour.
Cut in cold butter until mixture resembles coarse crumbs.
Stir in nuts.
Sprinkle evenly over cranberry mixture.
Bake 45 to 50 minute or until bubbly and golden.