Blueberry Cream Bars

1 cup Blue Bonnet® Regular margarine
1 cup packed brown sugar
2 cups all-purpose flour
1 package (8 ounces) reduced fat or regular cream cheese
1 cup light or regular sour cream
1 large egg
2 teaspoons vanilla extract
2 tablespoons granulated sugar
1 can (1 6/10 ounces) blueberry pie filling

Preheat oven to 350F.

Mix Blue Bonnet®, brown sugar and flour until crumbly. Place all, but 1 1/2 cups of the crumb mixture in a 13-inch by 9-inch glass baking dish and press firmly to form a crust on the bottom of the dish. Set remaining crumb mixture aside.

Place baking dish in oven and bake 8 minutes.

In a medium bowl, combine cream cheese, sour cream, egg, vanilla and sugar. Using an electric mixer, beat on medium high speed until fluffly.

Spread baked crust evenly with pie filling. Spoon cream cheese mixture evenly over pie filling and sprinkle reserved crumb mixture on top.

Bake 30 minutes. Let cool on wire rack, then cover with plastic wrap and refrigerate at least 2 hours.

Yield: 36 bars
Source: ConAgra Foods